Roasted Lemon Rosemary Chicken Thighs with Potatoes

It pairs well with a medley of seasonal vegetables, roasted asparagus, broccolini, or butternut squash. Freezer Friendly: Yes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F.

Step 2

Mix lemon sauce ingredients: Whisk all of the sauce ingredients in a bowl – chicken broth, lemon juice & zest, honey, dijon mustard, garlic, chopped rosemary, salt & black pepper. Set aside.

Step 3

Prep potatoes: wash potatoes, then slice in half (or quarter if larger).

Step 4

Brown chicken: season chicken thighs with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.

Step 5

Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.

Step 6

Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve right away! See notes for serving suggestions.