Lemon Chicken and Potatoes

  • 4-6 medium potatoes, scrubbed and cut into bite-sized pieces
  • 1 large onion, peeled and chopped
  • 1 pound chicken thighs
  • 2 small lemons, sliced into wedges
  • Salt, pepper and lemon pepper to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika

Preheat the oven to 425° F.

Add half of the potato pieces and all of the onion to the bottom of a large, nonstick frying pan. Arrange the chicken thighs over the vegetables and then tuck the remaining potatoes and the lemon wedges into the pan around the chicken. Sprinkle everything with the seasonings, making sure to evenly distribute them.

Cover the pan and bake in the preheated oven for 1 hour or until the chicken is fully cooked and the potatoes and onions are tender. Remove the lid and place the pan under the broiler for a couple of minutes to brown the top of the chicken and vegetables a bit before removing from the oven. Allow the pan to cool for 10 minutes prior to serving.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour, 15 minutes

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