Bright & Zesty Dump-and-Bake Lemon Garlic Chicken & Potatoes
This Bright & Zesty Dump-and-Bake Lemon Garlic Chicken & Potatoes recipe is a vibrant and easy-to-cook meal perfect for a weeknight dinner. Tender chicken and potatoes are baked together with bright lemon, aromatic garlic, and savory spices for a delicious and satisfying dish.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large Bowl
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts cut into 1.5-inch pieces
- 2 lbs baby potatoes quartered, or russet/Yukon Gold potatoes, cut into 1-inch cubes
- 2 lemons one thinly sliced, one juiced
- 6-8 garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh Parsley optional, for garnish
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a very large bowl, combine the cut chicken, potatoes, minced garlic, olive oil, lemon juice, oregano, thyme, salt, pepper, and paprika; toss to evenly coat.
- Spread the mixture in a single layer on the prepared baking sheet and arrange lemon slices over the top.
- Bake for 30-35 minutes, or until the chicken is cooked through and potatoes are tender and golden brown. Broil for 2-3 minutes for extra crispiness, if desired.
- Remove from the oven, garnish with fresh parsley if desired, and serve hot.
Notes
Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety. Adjust seasoning to taste, especially salt and pepper.