Description
This Citrus Chicken and Potato Bake is a one-pan wonder—crispy chicken thighs and tender baby potatoes infused with zesty lemon and orange, all roasted to golden perfection.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 1½ lb baby potatoes, halved
- 1 large orange, zest and juice
- 1 lemon, zest and juice
- 3 garlic cloves, thinly sliced
- 1 tbsp honey
- 1 tbsp chopped fresh rosemary
- 1/4 cup chicken broth or water
- Optional: fresh parsley or chives for garnish
Instructions
- Preheat oven to 425°F (220°C). Pat chicken dry and season both sides with salt and pepper.
- Toss halved baby potatoes with 1 tbsp olive oil and salt and pepper in a large baking dish.
- Sear chicken in a skillet, skin-side down, until golden. Flip and cook 2 more minutes. Transfer to the baking dish on top of potatoes.
- Mix orange zest and juice, lemon zest and juice, garlic, honey, rosemary, and broth. Pour over chicken and potatoes.
- Bake uncovered for 30–35 minutes until chicken is cooked through and potatoes are golden. Let rest 5 minutes before serving.
- Garnish with parsley or chives and serve hot.
Notes
- To crisp up the potatoes, don’t crowd the pan.
- For a spicier kick, add red pepper flakes to the citrus mix.
- Reheat leftovers in the oven to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 34g
- Cholesterol: undefined
Keywords: chicken and potatoes, citrus chicken, one-pan dinner, baked chicken thighs, lemon orange roast