Lemon Herb Roasted Chicken & Potatoes
This easy, one-pan dish brings together savory Italian herbs and bright lemon for a fresh, balanced meal that feels comforting without being heavy. Simple ingredients, big flavor.
Serves: 3–4
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 1½ lbs baby potatoes, halved
- 3 tbsp Tuscan Herb Infused Olive Oil
- 1½–2 tbsp Sicilian Lemon White Balsamic
- Salt and freshly cracked black pepper
- Optional: fresh parsley or lemon wedges for serving
How to Make
- Preheat oven to 400°F.
- Place chicken and potatoes on a large sheet pan or baking dish.
- Drizzle with Tuscan Herb Olive Oil and season generously with salt and pepper. Toss potatoes to coat evenly.
- Arrange chicken skin-side up and spread potatoes in a single layer.
- Roast for 35–45 minutes, until chicken is cooked through and potatoes are golden and tender.
- Remove from oven and drizzle with Sicilian Lemon White Balsamic.
- Let rest a few minutes, then serve with fresh parsley or a squeeze of lemon if desired.
Serving Tips
- Add carrots or green beans to the pan for extra vegetables
- Finish with an extra drizzle of olive oil before serving
- Serve with a simple side salad
What You’ll Taste
Savory herbs up front with a bright, clean lemon finish that keeps the dish light and balanced.
Olivetta Tip
Add the balsamic after roasting to keep the flavor fresh and prevent it from becoming too sharp.