Description
Using only one skillet, this gluten free Lemon Rosemary Chicken and Potatoes recipe works well for meal prep or serving guests! A quick sear on the stovetop and long roast in the oven creates flavorful, crispy chicken thighs.
Ingredients
Units
Scale
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 1/2 (3.5-oz) jar capers (3 tablespoons), drained
- 1 lemon, sliced
- 5 garlic cloves, smashed
- 1 1/2 tablespoons fresh rosemary leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 4 skin-on, bone-in chicken thighs (about 2 1/2 lb)
- 1 pound small red potatoes or fingerling potatoes, halved
Instructions
- Preheat oven to 450 degrees F. In a medium bowl, combine 3 tablespoons olive oil, lemon juice, capers, sliced lemon, smashed garlic cloves, rosemary leaves, salt, and black pepper.
- Heat remaining 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Sprinkle chicken with additional salt and pepper and add to skillet, skin sides down. Add potatoes. Cook for 10 minutes, until chicken is browned and skin is crispy. Flip the chicken using kitchen tongs. Pour the lemon mixture over the chicken and potatoes.
- Transfer the skillet to the oven and bake for 45 to 50 minutes, until the chicken reaches an internal temperature of 165 degrees F. Serve the chicken with potatoes and pan sauce.
Notes
Use boneless, skin-on chicken thighs if you can't find bone-in thighs. You may need to reduce the cook time if you're going this route — start checking at 35 minutes.
No potatoes on hand? You can use other hardy veggies like parsnips, carrots, or rutabaga if you'd like.