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Lemon Garlic Chicken Thighs with Potatoes

Lemon Garlic Chicken Thighs with Potatoes

This one-pan lemon garlic chicken and potatoes is a flavor-packed, easy dinner recipe that’s perfect for a weeknight meal. Juicy, tender chicken thighs are roasted alongside garlic-infused potatoes, all wrapped in a foil boat to lock in flavor. A final touch of ghee and fresh parsley makes this dish irresistibly delicious.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Plato principal
Cuisine Mediterranean
Calories 480 kcal

Ingredients
  

  • For the Chicken:
  • 5 boneless skinless chicken thighs
  • 1 tbsp avocado oil
  • 1 tbsp lemon zest freshly grated
  • 3 cloves garlic finely grated
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • For the Potatoes:
  • 5 potatoes peeled and cut into bite-size pieces
  • 1 tbsp avocado oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp oregano
  • 1 tsp garlic powder
  • Salt to taste
  • Ghee or butter, if not on Paleo/Whole30, for serving
  • Fresh parsley chopped, for garnish

Instructions
 

  • Preheat Oven:
  • Set the oven to 400°F (200°C).
  • Marinate the Chicken:
  • In a bowl, mix chicken thighs with avocado oil, lemon zest, garlic, paprika, oregano, salt, and black pepper.
  • Let it marinate while you prepare the potatoes.
  • Season the Potatoes:
  • Cut potatoes into bite-size pieces.
  • In a separate bowl, toss potatoes with avocado oil, lemon juice, oregano, garlic powder, and salt until evenly coated.
  • Prepare the Foil Boats:
  • Cut a piece of foil (11x14 inches) and layer it with parchment paper of the same size.
  • Fold the long sides three times and twist the ends to form an oval-shaped boat.
  • Place foil boats on a baking sheet or dish.
  • Assemble the Dish:
  • Place one chicken thigh in each foil boat.
  • Arrange the potatoes around the chicken.
  • Bake:
  • Roast for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender.
  • Finish & Serve:
  • Add a small piece of ghee (or butter) and a drizzle of lemon juice.
  • Tilt the foil boat slightly and spoon some juices over the chicken and potatoes.
  • Sprinkle with fresh parsley and serve hot.

Notes

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in a 350°F oven or microwave until heated through.
  • Make It Low-Carb: Swap potatoes for cauliflower or turnips.