Go Back
Creamy Lemon Herb Roasted Chicken and Potatoes

Creamy Lemon Herb Roasted Chicken and Potatoes

Discover the ultimate weeknight dinner with this Magic Ingredient Recipe for Creamy Lemon Herb Roasted Chicken and Potatoes, a dish so simple and satisfying it feels like magic. This recipe transforms everyday ingredients into a comforting, flavor-packed meal that's perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb baby potatoes halved or quartered if large
  • 1 lemon zested and juiced
  • 2 tablespoons olive oil
  • 1 tablespoon dried Italian herbs or a mix of rosemary, thyme, and oregano
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • salt and freshly ground black pepper to taste
  • 0.25 cup heavy cream or coconut milk for dairy-free
  • 2 tablespoons chopped fresh parsley for garnish (optional)
  • 1 tablespoon chopped fresh chives for garnish (optional)

Equipment

  • - Oven
  • - Baking Sheet
  • Oven-Safe Skillet
  • Mixing bowl
  • Small Bowl

Method
 

  1. Begin by preheating your oven to 400°F (200°C). While the oven heats up, prepare your vegetables. Wash and halve or quarter the baby potatoes so they are roughly the same size for even cooking.
    1 lb baby potatoes
  2. In a large mixing bowl, toss the prepared potatoes with 1 tablespoon of olive oil, half of the Italian herbs, half of the garlic powder, half of the onion powder, salt, and pepper. Ensure the potatoes are evenly coated.
    1 lb baby potatoes, 2 tablespoons olive oil, 1 tablespoon dried Italian herbs, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, salt
  3. Spread the seasoned potatoes in a single layer on a large baking sheet or oven-safe skillet. This allows them to roast and crisp up nicely.
  4. Pat the chicken thighs dry with paper towels. In the same mixing bowl (no need to wash), combine the chicken thighs with the remaining 1 tablespoon of olive oil, the lemon zest, the remaining Italian herbs, garlic powder, onion powder, salt, and pepper. Toss to coat the chicken evenly.
    1.5 lbs boneless, skinless chicken thighs, 1 lemon, 2 tablespoons olive oil, 1 tablespoon dried Italian herbs, 1 teaspoon garlic powder, 0.5 teaspoon onion powder, salt
  5. Nestle the seasoned chicken thighs among the potatoes on the baking sheet. Make sure everything is in a single layer for optimal roasting.
  6. Place the baking sheet in the preheated oven and roast for 20 minutes.
  7. While the chicken and potatoes are roasting, prepare the lemon cream sauce. In a small bowl, whisk together the lemon juice and the heavy cream (or coconut milk). This simple mixture will form the base of our luscious sauce.
    1 lemon, 0.25 cup heavy cream
  8. After 20 minutes of roasting, carefully remove the baking sheet from the oven. Pour the lemon cream mixture evenly over the chicken and potatoes. Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are tender and slightly browned. The sauce will thicken and coat everything beautifully.
  9. Once cooked, remove from the oven and let the dish rest for a few minutes before serving. This allows the juices to redistribute in the chicken. Garnish with fresh chopped parsley and chives, if desired, for a burst of freshness and color.
    2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh chives

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat gently in a skillet or in the oven.
QR Code linking back to recipe