Lemon & Herb Roasted Chicken and potatoes

Name: Lemon & Herb Roasted Chicken and potatoes
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless chicken thighs (skin on); 2 tbsp Lemon juice; 2-3 lemon slices; 1 tbsp Oregano; 1 tbsp Parsley; 1 tbsp Rosemary; 1 tbsp Thyme; 1 tsp Black pepper powder; 1 Garlic clove minced; 2 tsp Salt; 3 tbsp Olive oil; 1/4 cup Low Sodium Chicken Broth; 2 tbsp Chopped fresh cilantro; 6-7 baby creamer potatoes

Jiya @cook_7815398

Sunshine State🌞

My go-to weekend dinner recipe. Citrus Flavor packed chicken and potatoes.The first half of the process can be done in an Instant Pot and 2nd half in the oven for even browning. Or you can use an iron skillet throughout.😊

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Ingredients

30 mins

2 servings

2boneless chicken thighs (skin on)
2 tbspLemon juice
2-3lemon slices
1 tbspOregano
1 tbspParsley
1 tbspRosemary
1 tbspThyme
1 tspBlack pepper powder
1Garlic clove minced
2 tspSalt
3 tbspOlive oil
1/4 cupLow Sodium Chicken Broth
2 tbspChopped fresh cilantro
6-7baby creamer potatoes

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Steps

30 mins

1

Preheat oven to 400°F.
2

Rub the chicken thighs with sea salt,pepper and little lemon juice.
3

Keep the Instant Pot on sauté mode, heat some oil and place the chicken, skin side down.
4

Turn the chicken sides after 5 mins.
5

Cook the chicken half way through till some juices come out and skin gets lightly caramelized.
6

You can add some chicken broth while roasting the chicken(optional)
7

Now carefully remove the chicken to a baking dish.Deglaze the pot with some broth and to the same IP inner pot add all the herbs, garlic, lemon juice, lemon slices and potatoes and stir for 3 minutes until all the chicken flavor infuses into the mixture.Add the chopped cilantro and mix well.
8

Transfer everything over the chicken thighs in the baking dish. Make sure potatoes are well coated with herbs. Cover the bakeware with a foil and poke some holes.
9

Now carefully keep the bakeware in the oven and bake for about 20 mins or until the chicken is brown and potatoes are baked evenly.
10

If using a cast iron skillet,transfer skillet directly from oven to the stovetop and cook for another 5 mins if you want to speed up the roasting process.
11

Serve hot!