Easy Lemon Chicken & Potatoes!!
Who doesn’t love a one pan wonder?!
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Hey hey heyyyyyy!

Don’t know what to make for din’? Make this super simple lemon chicken and potato dish! It is so easy to put together and the flavors are poppin’!! It has the perfect amount of lemon so it’s not too sour. The herbs and spices are what really make this dish so be sure to use good quality products!

Enjoy!!!

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| Ingredients |

3 Pounds Bone-in, Skin-on, Chicken thighs and legs
5 Russet Potatoes, Peeled and Quartered
½ Cup Fresh Lemon Juice
2 Teaspoons Lemon Zest
6 Cloves Garlic, Minced
½ Cup Olive Oil
1 Tablespoon Dijon Mustard
1 Teaspoon Rosemary
1 Tablespoon Oregano
2 Teaspoons Thyme
1 Teaspoon Cayenne Pepper (Use less if you want less heat)
1 Tablespoon Kosher Salt
1 Teaspoon Black Pepper
2/3 Cup Chicken Broth
2 Tablespoons Butter
Fresh chopped parsley for garnish

| Directions|

Clean any excess fat off the chicken legs and thighs.

In a large bowl add chicken, lemon juice, lemon zest, garlic, Dijon mustard, olive oil, salt, pepper, and all of the dried herbs. Using your hands, mix thoroughly until the chicken is fully coated.

Add the potatoes and mix again.

In a large baking dish place the chicken in skin side up, leaving some space in between for the potatoes.

Place the potatoes in all the open spaces. Be careful not to place potatoes on top of the chicken or else the chicken will not brown properly.

Pour the remaining marinade over top of the chicken and potatoes.

Pour the chicken broth onto the bottom of the pan. If you have a smaller pan, use less chicken broth. You want the chicken to roast, not boil or steam.

Season again with salt and pepper to taste.

Place into a 425 degree oven and cook for about 50 minutes to an hour, or until fully cooked through and a nice brown color has developed. For additional color, place under the broiler for 3 minutes.

Once fully cooked, take the chicken and potatoes out of the pan leaving the drippings. Add the butter to the drippings and mix until melted.

*You may add cornstarch or flour if you want a thicker sauce. If you choose to do so, be sure to cook the mixture for an additional 2 minutes.

Ladle the sauce over the chicken and potatoes and top with fresh parsley!

Enjoy!

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