Ready In:

About 45 minutes

Good For:


Lemon Parmesan Roasted Chicken & Potatoes

  • 8 bone in, skin on chicken thighs

  • ½ c fresh grated Parmesan cheese, divided

  • Juice of 1 lemon, divided

  • 6 medium sized potatoes, cubed

  • Drizzle of olive oil x 2

  • Sprinkle of salt, pepper, and garlic granules x 2                                                                     

  • 4 c mixed salad greens

  • ½ c mixed yellow & red cherry tomatoes, cut into round slices

Step by Step Instructions

Step 1

Heat the oven to 375°.

Place cubed potatoes into a large bowl, drizzle with olive oil and sprinkle generously with salt, pepper, garlic granules, half the grated Parmesan, and half the lemon juice, then mix well until the potatoes are evenly coated and pour them onto a parchment lined baking sheet in a single layer, leaving about 1/3 of the pan empty for the chicken.

Step 2

Place the chicken into the same bowl, drizzle with olive oil and sprinkle with salt, pepper, garlic granules, the rest of the Parmesan and the rest of the lemon juice. Mix well until the chicken is evenly coated then line the chicken up on the baking tray beside the potatoes and pop the pan into the oven for about 45 minutes, until the potatoes are golden and tender, and the chicken is golden brown with an internal temperature of 165°.

Step 3

When the chicken and potatoes are almost finished in the oven share the mixed salad greens over 4 plates and scatter the cherry tomatoes around the edge of the salad.

When the chicken and potatoes are done share the potatoes over top of the salads and serve 2 chicken thighs on top of the potatoes, then sit down and enjoy the bright and comforting flavors of the delicious dinner you have created!

Note: there is no need to dress the salad. The hot food will wilt the greens a bit and the juices will drip down from the chicken and potatoes creating delightful flavor with the greens.

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