Roasted Chicken Thighs and Potatoes with Lemon Herb
Last updated Sep 08, 2026
Roasted Chicken Thighs and Potatoes with Lemon Herb
Servings: 2-3
Total: 60 min
Prep: 15 min
Cook: 45 min
5.0
Ingredientes
For the Lemon Herb Sauce:
- olive oil
- 1 fresh lemon
- 1 tsp minced garlic
- 1 tbsp Dijon mustard
- 1 tbsp dried parsley
- 2 tsp dried oregano
- Coarse sea salt and whole black peppercorns, freshly ground using TempPro APG710 Electric Salt & Pepper Grinder Set
- 4 chicken thighs, deboned and opened flat
- 1½ lbs potatoes
- 1 tbsp capers, drained
Herramientas Clave
Instrucciones de la receta
1
Prepare the Chicken and Potatoes: Debone the chicken thighs, keeping each piece intact, then open and flatten them into even chicken thigh fillets, and pat the chicken dry with paper towels. Cut the potatoes into evenly sized chunks or wedges so they cook at roughly the same rate.
2
Make the Lemon Herb Sauce: Pour the olive oil into a mixing bowl, then add the minced garlic, Dijon mustard, dried parsley, and dried oregano. Cut the lemon and use the TempPro ALS150 Stainless Steel Citrus Squeezer to squeeze fresh lemon juice directly into the bowl. Add salt and black pepper using the TempPro APG710 Electric Salt & Pepper Grinder Set, grinding them fresh directly into the mixture for maximum aroma and flavor. Whisk everything together until the mustard is fully incorporated and the sauce looks evenly combined.
3
Season the Potatoes and Add the Capers: Place the cut potatoes in the baking dish, pour most of the prepared lemon herb sauce over them, and toss thoroughly until every piece is lightly coated. Add the drained capers and toss again so they are evenly distributed throughout the potatoes, then keep a small amount of the lemon herb sauce aside for brushing over the chicken.
4
Add and Season the Chicken: Arrange the prepared chicken thigh fillets directly over the seasoned potatoes, then brush the reserved lemon herb sauce evenly over each piece, making sure the seasoning reaches the edges, and arrange everything in a single layer whenever possible so the chicken cooks evenly.
5
Cover and Roast: Cover the baking dish tightly with aluminum foil and transfer it to the preheated oven. Roast for approximately 25-30 minutes. During this first stage, the foil traps steam and moisture inside the pan, helping the potatoes soften while protecting the chicken from browning too quickly.
6
Uncover and Roast Until Golden: Carefully remove the baking dish from the oven and take off the aluminum foil, keeping your hands and face away from the escaping steam, then return the uncovered pan to the oven and continue roasting for about 10–15 minutes until the chicken is golden and the potatoes are tender and lightly browned around the edges; cooking time may vary depending on thickness and size, so always rely on internal temperature rather than color alone to confirm doneness.
7
Check the Chicken with the TP620: Remove the baking dish from the oven and unfold the probe of the TempPro TP620 Instant-Read Meat Thermometer. Insert the probe into the thickest part of one of the larger chicken thigh fillets, aiming for the center of the meat, making sure the tip stays fully inside the chicken and does not touch the hot pan underneath. If the pieces vary in size, check a few different thighs to ensure even doneness. The chicken is ready when it reaches at least 165°F (74°C); if any piece is below that temperature, return the pan to the oven for a few more minutes and recheck before serving.
8
Serve and Enjoy: Serve directly from the baking dish while still warm. The roasted potatoes and capers stay in the pan alongside the chicken, allowing the juices to remain in the dish. Spoon a little of the lemony pan juice over the chicken and potatoes just before serving.
Vídeo de la receta
Comentarios
Productos recomendados
