One-Pan Lemon and Dill Chicken with Roasted Potatoes

Name: One-Pan Lemon and Dill Chicken with Roasted Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 16 oz chicken thighs; 12 oz baby potatoes; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp dill; 2 cloves garlic; 1/2 tsp salt; 1/4 tsp black pepper

A weeknight dinner featuring chicken thighs and potatoes roasted together with lemon, dill, and garlic for effortless flavor.

Cuisine: American

Category: Sheet Pan

Prep: 10 minutes. Cook: 45 minutes.

Serves 2.

Ingredients

16 oz chicken thighs
12 oz baby potatoes
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp dill
2 cloves garlic
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Place 12 oz halved baby potatoes on a baking sheet.
Step 2: Drizzle 2 tbsp olive oil over the potatoes, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.
Step 3: Roast for 20 minutes until potatoes begin to brown around the edges.
Step 4: Add 16 oz skin-on chicken thighs and 2 minced garlic cloves to the baking sheet. Toss to coat with the potatoes and oil.
Step 5: Return to oven and roast for 25-30 minutes until chicken is golden and potatoes are tender when pierced with a fork.
Step 6: Squeeze 1 tbsp lemon juice over the dish and sprinkle with 1 tbsp fresh chopped dill before serving.