Lemon Pepper Chicken & Potatoes 🍋
I’ve made a whole lot of chicken and potatoes recipes, such as, my lemony chicken and potatoes, my honey mustard chicken and potatoes, and my roasted chicken legs and potatoes. All of those recipes are divine but I have to admit this is my best and freshest chicken and potato recipe yet. It’s lemon pepper chicken and potatoes and the base of the sauce this time is a stick of what? Of butter. There is something about the savory lemon pepper seasoning, butter, and a touch of honey that takes this recipe completely over the top delicious.
👝 How to Store Leftovers
Allow the Lemon Pepper Chicken & Potatoes to cool completely before storing. Transfer to an airtight container and refrigerate. For best quality, consume within 3 to 5 days. To reheat, warm in the microwave or oven until heated through.
🎥 Items Featured in the Video
🗒 More Delicious Lemon Pepper Recipes
🤔 Common Questions
Yes, marinating the chicken in lemon juice, olive oil, pepper, garlic, and a bit of salt for at least 30 minutes (or up to overnight in the fridge) will add more flavor and keep the meat juicy.
The safest way is to use a meat thermometer—chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). If you don’t have one, cut into the thickest part; the juices should run clear and the meat should be white, not pink.
Lemon Pepper Chicken & Potatos 🍋
Ingredients
For The Bake
- 6 bone-in skin-on chicken thighs
- 1 lbs Yukon gold or baby potatoes sliced into 1/4-inch rounds
- 1 lemon sliced into thin rounds
- 2 tbsp lemon pepper seasoning
For the Buttery Sauce
- 1/2 cup salted butter melted
- 1 tbsp lemon pepper seasoning
- 1/2 tsp garlic powder
- ½ tsp crushed red pepper
- 1 tsp black pepper
- Zest of 1 lemon
- Juice of 1 lemon
- 4 tbsp chopped fresh parsley
- 1 –2 tsp honey
- 1 shallot finely diced
For the Garnish
- Extra parsley
- Extra lemon wedges or slices
Instructions
- Preheat oven to 415°F.
- Lightly grease a 9×13 baking dish or large oven-safe pan.
- Layer sliced potatoes and lemon rounds across the bottom. Drizzle with half of the buttery sauce, and toss to coat.
- Pat chicken thighs dry and nestle them skin-side up on top of the potatoes.
- In a bowl, whisk together the melted butter, lemon pepper seasoning, garlic powder, onion powder, lemon zest + juice, chopped fleshed parsley, honey, crushed red pepper, black pepper, and diced shallot.
- Season the Chicken Thighs with 2tbsp of Lemon Pepper Seasoning evenly, Spoon the rest of the buttery sauce over the chicken (get under the skin too!), and brush it to fully coat the top of the chicken.
- Bake uncovered for 60 minutes, or until chicken skin is crispy and potatoes are tender.
- Remove the Chicken and Potatoes from the oven. Set the chicken aside on a plate and put the potatoes back in the oven at broil for 3-5 minutes or until the potatoes are brown and bubbly.
- Don't waste the buttery sauce spoon it over the dish before serving.
Video
Nutrition
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Amazing recipe. Everyone loved it even my kids that don’t like potatoes.