One-Pan Honey Lemon Chicken and Roasted Potatoes
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
883 kcal
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Course
Main Course
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Cuisine
American
One-Pan Honey Lemon Chicken and Roasted Potatoes
Description
One-Pan Honey Lemon Chicken and Roasted Potatoes combines bone-in, skin-on chicken thighs marinated in a blend of honey, lemon juice, olive oil, apple cider vinegar, and lemon pepper seasoning. This marinade infuses the chicken with a subtle sweet and tangy flavor. The chicken roasts skin-side up over a bed of diced Yukon Gold potatoes tossed with olive oil and seasoning, allowing the potatoes to soak up the chicken drippings. Fresh rosemary sprigs are placed alongside the chicken, imparting a fragrant herbal note during roasting.
The result is tender, flavorful chicken with crisped skin and potatoes that are soft inside with slightly crispy edges. Baking everything together ensures an easy cooking process and harmonious flavors.
This dish suits a simple dinner and pairs well with a fresh vegetable side or leafy salad for contrasting freshness. The leftovers keep well in the refrigerator for up to 5 days and can be gently reheated to preserve texture and flavor.
The marinade also works well on other cuts of chicken, and using aluminum foil on the baking sheet simplifies cleanup. For best flavor, spoon some marinade over the chicken before roasting to enhance moisture and taste.
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 plus 2 tablespoons for tossing with potatoes
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon pepper seasoning for marinade plus more for sprinkling over potatoes if desired
- ½ teaspoon salt or to taste
- 4 Yukon Gold potatoes about 2 1/4 pounds, diced into 1/2-inch pieces and peeled if desired (I didn’t peel them, large
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- rosemary each about 4-inches long, about 8 sprigs, fresh
- 1 lemon optional, large, thinly sliced for garnishing
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
- Leftovers store airtight up to 5 days in the fridge; reheat gently to avoid drying the chicken.
- Marinate chicken while preparing potatoes to maximize flavor infusion.
- Use aluminum foil on the baking sheet for easier cleanup.
- Fresh rosemary enhances the chicken with herbal aroma during baking.
- Spoon marinade over chicken pieces before roasting for added moisture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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