Lemon-Rosemary Roasted Chicken Thighs with Potatoes

Lemon-Rosemary Roasted Chicken Thighs with Potatoes
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 cup olive oil
  • 2 lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice) and 1 thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 1/2 pounds red potatoes, cut into 1-inch cubes
  • 1 1/2 pounds bone-in, skin-on chicken thighs
  • 4 sprigs fresh rosemary


Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper.

On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer.

Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.