One-Pan Honey Lemon Chicken and Roasted Potatoes
User Reviews
4.6
66 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
40 mins
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Servings
4
-
Calories
883 kcal
-
Course
Main Course
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Cuisine
American
One-Pan Honey Lemon Chicken and Roasted Potatoes
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Juicy chicken with a honey lemon glaze that's tangy-sweet and so good!! Healthy, fast, so easy, and cleanup is a breeze!!
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Ingredients
- 4 bone-in skin-on chicken thighs (about 2 1/4 pounds total)
- ½ cup honey
- ¼ cup lemon juice
- 2 tablespoons olive oil for marinade + 2 tablespoons for tossing with potatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon pepper seasoning blend for marinade + more for sprinkling over potatoes if desired
- ½ teaspoon salt or to taste
- 4 large yukon gold potatoes about 2 1/4 pounds, diced into 1/2-inch pieces and peeled if desired (I didn’t peel them)
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- about 8 sprigs fresh rosemary each about 4-inches long
- 1 large lemon thinly sliced for garnishing optional
Instructions
- Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside.
- To a large glass measuring cup or medium bowl, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning blend, 1/2 teaspoon salt, and whisk to combine.
- Place chicken thighs in a large ziptop bag, cover with the honey lemon mixture, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
- To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle with 2 tablespoons olive oil, evenly sprinkle with 1 teaspoon salt and 1 teaspoon pepper or with lemon pepper, and toss to coat evenly.
- Add the chicken thighs (skin-side up) over the top of the potatoes. Spoon about 2 to 3 tablespoons of marinade from the ziptop bag over the top of each piece of chicken.
- Place the rosemary sprigs next to the chicken, making sure the rosemary touches the chicken so the chicken picks up the flavor. About 2 sprigs on each side of each piece of chicken works well.
- Bake for about 30 to 35 minutes (I baked 33 minutes), or until chicken registers an internal temp of 165F. Watch chicken closely in the final moments of baking because the honey is prone to burning. Exact cooking times will vary based on size of chicken thighs and potatoes.
- Optionally garnish with lemon slices and serve immediately.
Notes
- Storage: Leftovers will keep airtight in the fridge for up to 5 days. Reheat gently as necessary.
- Marinade adapted from Honey Lemon Chicken with Angel Hair Pasta. Method and recipe adapted from One-Pan Honey Barbecue Chicken and Roasted Sweet Potatoes
Nutrition Information
Show Details
Serving
1
Calories
883kcal
(44%)
Carbohydrates
126g
(42%)
Protein
21g
(42%)
Fat
36g
(55%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
29g
Cholesterol
42mg
(14%)
Sodium
4052mg
(169%)
Fiber
10g
(40%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 883kcal | 44% |
| Carbohydrates | 126g | 42% |
| Protein | 21g | 42% |
| Fat | 36g | 55% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 29g | 171% |
| Cholesterol | 42mg | 14% |
| Sodium | 4052mg | 169% |
| Fiber | 10g | 40% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
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