Sheet Pan Lemon Chicken and Potatoes Recipe

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Servings: 6
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Ingredients

Cost per serving $0.60 view details
  • 1/4 cup olive oil
  • 2 TBSPS lemon juice
  • 3 garlic cloves, minced
  • 1-1/2 tsps minced fresh thyme or 3/4 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
  • 1/4 tsp pepper
  • 6 bone-in chicken thighs
  • 6 chicken drumsticks
  • 1 lb. baby red potatoes, halved
  • 1 medium lemon, sliced

Directions

  1. In a small bowl, whisk the first 7 ingredients until blended.
  2. Pour 1/4 cup marinade into a large bowl.
  3. Add chicken and turn to coat.
  4. Refrigerate 30 minutes.
  5. Preheat oven to 425°

  6. Drain chicken, discarding any remaining marinade in bowl.
  7. Place chicken in a 15x10x1-in. baking pan;
  8. Put potatoes in a bowl and add remaining marinade.
  9. Stir to coat potatoes and add to pan with chicken; top with lemon slices.
  10. Bake until a thermometer inserted in chicken reads 180-185 degrees and potatoes are tender, 40-45 minutes.
  11. If desired, broil or grill chicken until deep golden brown, about 3-4 minutes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 113g
Recipe makes 6 servings
Calories 161  
Calories from Fat 87 54%
Total Fat 9.86g 12%
Saturated Fat 1.46g 6%
Trans Fat 0.02g  
Cholesterol 16mg 5%
Sodium 411mg 17%
Potassium 406mg 12%
Total Carbs 13.08g 3%
Dietary Fiber 1.5g 5%
Sugars 0.9g 1%
Protein 5.86g 9%
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