Ingredients
Scale
- 4 chicken thighs (about 1.5 lbs / 680 g)
- 1 lb (450 g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the olive oil, garlic powder, onion powder, thyme, salt, and pepper.
- Add the chicken thighs to the bowl and coat thoroughly with the seasoning mix.
- Place the chicken in a large baking dish and arrange the baby potatoes around them.
- Top the chicken and potatoes with lemon slices.
- Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove from the oven and let rest for a few minutes before serving.
Notes
- You can add vegetables like carrots or broccoli for extra nutrition.
- For a crispy skin, broil for the last 2-3 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: one pan chicken, chicken and potatoes, easy weeknight dinner