Herb-Roasted Chicken Thighs with Lemon-Dill Potatoes

Juicy chicken thighs with crispy lemon-dill roasted potatoes, featuring a simple herb infusion that elevates basic pantry staples.

Cuisine: European

Category: Sheet Pan

Prep: 15 minutes. Cook: 45 minutes.

Serves 2.

Ingredients

• 12 oz chicken thighs
• 1 lb baby potatoes
• 1 lemon
• 2 tbsp fresh dill
• 3 garlic cloves
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Cut potatoes into halves or quarters if large. Dice lemon into 1/4-inch pieces, discarding seeds.
2. Step 2: Toss potatoes, lemon pieces, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Step 3: Roast potatoes for 20 minutes while preparing chicken.
4. Step 4: Pat chicken thighs dry, then rub with remaining 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, and dried thyme.
5. Step 5: Place chicken on top of potatoes, skin-side up.
6. Step 6: Scatter minced garlic and chopped fresh dill over chicken and potatoes.
7. Step 7: Continue roasting for 25-30 minutes until chicken reaches 165°F internally and potatoes are golden and tender when pierced with a fork.