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Lemon Chicken with Potatoes

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Lemon Chicken with Potatoes
  • Prep Time 17 min
  • Total Time 60 min
  • Servings 4
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This lemon chicken recipe is easy to prepare and comes together quickly. Simply brown the chicken thighs, toss all the ingredients into a 13x9 pan (our go-to baking dish for every course) and you're good to go. We love how the addition of fresh lemon makes this baked chicken and potatoes taste fresh, bright and just-right for summer. And the brown sugar adds golden-brown color, and balances the tart lemon flavor with just a tiny bit of sweetness that the kids will love.

Ingredients

3
tablespoons butter
2
tablespoons packed brown sugar
1 1/2
teaspoons Italian seasoning
1
teaspoon salt
1
package (28 oz) boneless skinless chicken thighs
1
lb baby red potatoes, quartered
1/2
medium yellow onion, cut into large pieces
1
lemon, sliced
1/4
teaspoon pepper

Directions

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken thighs.
  • 3 Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy.
  • 4 Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.
  • 5 Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).
Tips  

Tastes even better with piping hot Pillsbury biscuits.

Use boneless skinless chicken breasts in place of the chicken thighs.

Nutrition Information 
No nutrition information available for this recipe
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