Lemon and Herb-Roasted Chicken and Potatoes Recipe

Recipesfull introduces to you: Chicken Thigh Recipes. (Lemon and Herb-Roasted Chicken and Potatoes Recipe). My go-to weekend dinner recipe. Chicken packed with citrus flavor plus potatoes. The first half of the process can be done in an Instant Pot®, and the second half in the oven for even browning. Or you can use an iron skillet throughout.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 2

Yield: 2 chicken thighs

Lemon and Herb-Roasted Chicken and Potatoes Recipe

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

¼ cup low-sodium chicken broth

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

Meat and Poultry

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Rub chicken with 1 tablespoon lemon juice sea salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Step 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.

Step 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.

Nutritional Information

Lemon and Herb-Roasted Chicken and Potatoes Recipe

Servings Per Recipe:2

Calories: 607.2

% Daily Value *

Protein: 27.6g 55%

Carbohydrates: 68.7g 22%

Dietary Fiber: 12.6g 51%

Sugars: 0.9g

Fat: 29.7g 46%

Saturated Fat: 5.5g 27%

Cholesterol: 70.8mg 24%

Vitamin A Iu: 640.6IU 13%

Niacin Equivalents: 9.3mg 72%

Vitamin B6: 0.5mg 31%

Vitamin C: 99mg 165%

Folate: 36.7mcg 9%

Calcium: 194.4mg 19%

Iron: 8.9mg 50%

Magnesium: 53.9mg 19%

Potassium: 493.8mg 14%

Sodium: 2592.6mg 104%

Thiamin: 0.1mg 15%

Calories From Fat: 267.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.