This recipe is easy-peasy lemon squeezy. One skillet pan is used for browning and roasting the chicken, the roasted potatoes make a wonderful side, and the sauce is made using pantry staples (or at least ingredients that can be found in any general supermarket) and super quick to put together. Finally the chopped parsley added in the end gives the dish additional freshness and bright colour.
Perfect for a dinner (or lunch) for two. Like the husband and me. Plus a little for the dog… maybe.
Now onto the recipe.
Make the lemon garlic sauce in a small bowl by combining chicken broth, lemon juice and zest, honey, salt, and pepper.
Preheat oven to 400 degrees F. Brown the chicken thighs for 1-2 minutes on each side.
Make room for the baby potatoes and pour the sauce over chicken and potatoes. Roast for 25-30 minutes. Top with fresh chopped parsley and serve with lemon slices. Enjoy!