Amazing Baked Lemon Garlic Chicken Thighs And Potatoes Recipes

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.
• Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

AMAZING BAKED LEMON GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Preheat oven to 350°.
• Remove most of the skin from chicken thighs, leaving a small patch on top.
• Mince garlic and make a paste with the teaspoon of salt using side of large knife, then rub all over tops of chicken.
• Peel potatoes and cut into eight wedges each.
• Add salt and pepper to potatoes, drizzle with olive oil and toss to coat.
• Sprinkle chicken with black pepper and place in 9x13 pan.
• Place potatoes in and around thighs.
• Pour chicken broth into side of pan.
• Sprinkle lemon juice to taste over top of dish.
• Bake at 350° for about 1 hour and 15 minutes or until done.
• Turn chicken and potatoes over halfway through cooking time.
• Add more chicken broth during baking, if pan becomes dry during cooking.

BAKED CHICKEN THIGHS WITH POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Line a large 15 x 10 inch baking dish with tin foil and spray with Pam.
• In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss.
• Place potatoes in pan and bake for 15 minutes.
• Push potatoes to side to allow room to place chicken in a single layer.
• Bake for 40-45minutes longer or until potatoes are tender and chicken is cooked, turning chicken and potatoes occasionally.

ROASTED LEMON CHICKEN THIGHS WITH POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Season chicken thighs with salt and pepper on all sides.
• Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
• Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.