Triple Garlic Chicken with Lemon and Thyme Potatoes
Our one-pan chicken dinner is perfect for busy weeknights and will likely become a favorite go-to recipe once everyone gets a taste of this flavor bomb! Full of roasted garlic, minced garlic and a hit of garlic powder, this recipe is a garlic lover’s dream. Don’t forget the fresh herbs, lots of lemon, olive oil and a drizzle of butter to finish which the potatoes will soak up while cooking. This just hits all of the right notes for a favorite hit we think you’re going to love.
Prep time: 10 min
Cook time: 40 min
2 lb chicken thighs, bone in, skin on (or mix of chicken pieces)
¼ c extra virgin olive oil
½ T ea salt and black pepper
20 cloves garlic, whole
2 T garlic minced
1 T garlic powder
½ lemon, juice and zest of
12 large sprigs fresh lemon thyme
2 lb Yukon gold potatoes, quartered
¼ c butter, melted (for finishing)
Preheat oven to 350ºF. Combine all ingredients in mixing bowl except butter. Spread mixture in a single layer on a sheet pan covered with parchment paper, moving chicken pieces skin side up to edges of pan and potatoes arranged cut side down to absorb juices. Bake 30 min, then drizzle with butter. Continue cooking 10 min more until internal temp of chicken is 165ºF and potatoes are soft in center. Serve with more fresh thyme and lemon as garnish.