Lemon Garlic Chicken

The bright flavor of the lemon garlic chicken compliments the thigh meat. Make it a full meal with potatoes prepared on the same tray and a quick side of green beans. The bright flavor of the lemon garlic chicken compliments the thigh meat. Make it a full meal with potatoes prepared on the same tray and a quick side of green beans.

Course Main Course, meat

Cuisine International

Keyword garlic chicken, lemon garlic chicken

Prep Time 10

Cook Time 40

marinating time 20

Total Time 1 10

Servings people

Calories 445.2kcal

Ingredients

4 bone-in skin-on chicken thighs see notes for other pieces
1 Tbsp olive oil
1 Tbsp dijon mustard
sea salt
pepper
1 lemon
3 cloves garlic
2 cups baby potatoes
12 oz green beans
parsley
extra lemon for garnish

Instructions

Prepare the chicken marinade by peeling and finely chopping the garlic. Zesting the lemon. Juicing the lemon. And then adding and mixing the chopped garlic, lemon zest, lemon juice, olive oil and dijon mustard in a large bowl.
Add chicken thighs to the marinade and use your hands to cover the thighs well in the marinade. Then let it marinade on the kitchen counter for 20-30 minutes or place in the fridge if you prefer.
In the meantime, wash and dry 2 cups of baby potatoes and preheat the oven to 400F.
Add the marinated chicken thighs to an ovenproof dish in one layer and drizzle the rest of the marinade left in the bowl over the chicken, then add baby potatoes around the chicken thigh all in one layer. Make sure no chicken or potato is stacked on each other.
Bake for a total of 35-45 minutes or until a meat thermometer reads at least 165F internal temperature without touching the bone.
In the meantime, wash and dry green beans, add them to a small ovenproof dish (no problem if they're stacked), drizzle a little bit of olive oil over them and sprinkle with sea salt, then use your hands to coat all beans and place the beans in the oven at about the 25-minutes chicken thigh baking mark so all three (chicken thighs, potatoes, beans) are cooked at hot at the same time.
Remove from the oven, sprinkle some freshly chopped parsley over the chicken and potatoes, add some lemon wedges for garnish if you like and enjoy!

Video

Notes

I highly recommend bone-in skin-on thighs as the bones help give the juices a lot of flavor and the skin prevents the thighs from drying out during the baking process.

That being said, the recipes does work with boneless skinless thighs. Bake the potatoes for 20 minutes alone, then add the breasts and bake only 15 minutes.

Nutrition

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