Lemon And Herb-Roasted Chicken And Potatoes Recipe

Name: Lemon And Herb-Roasted Chicken And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skin-on chicken thighs; 3 tablespoons lemon juice, divided; 1 pinch sea salt and ground black pepper to taste; 3 tablespoons olive oil; 1/4 cup low-sodium chicken broth (optional); 6 small creamer potatoes, or more to taste; 2 lemon slices; 1 tablespoon dried oregano; 1 tablespoon dried parsley; 1 tablespoon dried rosemary; 1 tablespoon ground thyme; 2 teaspoons salt; 1 teaspoon ground black pepper; 1 clove garlic, minced; 2 tablespoons chopped fresh cilantro

Servings: persons

2 boneless, skin-on chicken thighs
3 tablespoons lemon juice, divided
1 pinch sea salt and ground black pepper to taste
3 tablespoons olive oil
1/4 cup low-sodium chicken broth (optional)
6 small creamer potatoes, or more to taste
2 lemon slices
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried rosemary
1 tablespoon ground thyme
2 teaspoons salt
1 teaspoon ground black pepper
1 clove garlic, minced
2 tablespoons chopped fresh cilantro

1
Preheat the oven to 400 degrees F (200 degrees C).
2
Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.
3
Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.
4
Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 boneless, skin-on chicken thighs, 3 tablespoons lemon juice, divided, 1 pinch sea salt and ground black pepper to taste, 3 tablespoons olive oil, and more.

Yes, Lemon And Herb-Roasted Chicken And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon And Herb-Roasted Chicken And Potatoes

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