Lemon and Herb-Roasted Chicken and Potatoes

My go-to weekend dinner recipe. Chicken packed with citrus flavor plus potatoes. The first half of the process can be done in an Instant Pot®, and the second half in the oven for even browning. Or you can use an iron skillet throughout.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 607 Calories

Ingredients

• 2 teaspoons salt
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1 tablespoon dried parsley
• 1 tablespoon dried rosemary
• 2 tablespoons chopped fresh cilantro
• 1 pinch sea salt and ground black pepper to taste
• 1 tablespoon ground thyme
• 2 lemon slices
• 3 tablespoons lemon juice, divided
• 2 boneless, skin-on chicken thighs
• ¼ cup low-sodium chicken broth (Optional)
• 6 small creamer potatoes, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.

Step 3

Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.

Step 4

Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.