Crispy Skin Lemon Herb Chicken with Rosemary Potatoes Recipe

Prep Time 20 mins
Cook Time 50 mins
Rest Time 5 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

This Crispy Skin Lemon Herb Chicken with Rosemary Potatoes is a wholesome, halal-friendly dinner that brings together juicy chicken thighs, golden crispy skin, and perfectly roasted potatoes infused with rosemary and garlic. The zesty lemon and fresh herbs create a bright, aromatic flavor that’s both comforting and elegant—ideal for a family meal or a weekend treat. The combination of crispy chicken and tender potatoes makes it a truly satisfying dish that looks as good as it tastes.

Ingredients
    For the Lemon Herb Chicken
  • 4 bone-in, skin-on chicken thighs (halal-certified)
  • 1 lemon (zested and juiced)
  • 3 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tbsp fresh rosemary (finely chopped)
  • 1 tbsp fresh thyme (leaves only)
  • 1 tsp paprika
  • ½ tsp black pepper (freshly ground)
  • 1 tsp salt
  • 1 tbsp unsalted butter (for basting)
    • For the Rosemary Potatoes
  • 500 g baby potatoes (halved or quartered if large)
  • 2 tbsp olive oil
  • 2 cloves garlic (smashed)
  • 1 tbsp fresh rosemary (chopped)
  • ½ tsp salt
  • ¼ tsp black pepper
    • For Garnish
  • Fresh lemon slices
  • A few sprigs of fresh thyme or rosemary
Instructions
    Prepare the Chicken Marinade
  1. 1
    In a large mixing bowl, combine lemon juice, lemon zest, olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper. Mix well to create a fragrant marinade. Add the chicken thighs, making sure each piece is fully coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
    2. Preheat the Oven and Prepare the Potatoes
  2. 2
    Preheat your oven to 200°C (400°F). While the chicken marinates, toss the halved baby potatoes with olive oil, chopped rosemary, smashed garlic, salt, and pepper. Spread them evenly on a large baking sheet lined with parchment paper.
    3. Arrange Chicken and Potatoes for Roasting
  3. 3
    Place the marinated chicken thighs on the same baking sheet, skin side up, beside the potatoes. Drizzle any leftover marinade over the chicken. This one-pan setup allows the juices from the chicken to flavor the potatoes as they roast.
    4. Roast Until Golden and Crispy
  4. 4
    Roast in the preheated oven for 45–50 minutes, or until the chicken skin is golden and crisp, and the internal temperature reaches 75°C (165°F). Halfway through cooking, toss the potatoes gently for even browning.
    5. Baste for Extra Flavor
  5. 5
    During the last 10 minutes of roasting, brush a little melted butter over the chicken skin. This gives it a glossy, rich finish while keeping the inside juicy.
    6. Rest and Serve
  6. 6
    Remove from the oven and let the chicken rest for about 5 minutes to allow the juices to redistribute. Serve hot, garnished with fresh lemon slices and sprigs of rosemary or thyme for a beautiful, aromatic presentation.
Note
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for best results.
  • Tip: For extra crispy skin, pat the chicken dry with paper towels before marinating.
  • Variation: You can substitute baby potatoes with sweet potatoes or carrots for a different flavor profile.
  • Serving Suggestion: Pair with a light green salad or steamed vegetables for a complete meal.
Keywords: crispy chicken, lemon herb chicken, roasted potatoes, easy dinner, one-pan meal
Read it online: https://petitepanini.com/recipe/crispy-skin-lemon-herb-chicken-with-rosemary-potatoes-recipe/