One-Pan Lemon Herb Roasted Chicken & Potatoes By Letty Farias

One-pan or one-pot cooking is far from new; it has its beginnings in ancient hearth cooking where simplicity and efficiency were the only choice in indoor cooking. From humble stews cooked over open fires to elaborate cassoulets baked in earthen pots, the skill and goodness of combining ingredients to cook together allows flavors to blend and deepen the flavor. “For me, marrying moist chicken leg quarters with vibrant garden vegetables (in this case, onions and potatoes because that was all I had), kissed by the light and tangy lemons and fragrant herbs on my trusty sheet pan, creates a blessed and most elegant meal,” explains Letty, testifying to the appeal of delicious food made with heartfelt ease.

“Keep this recipe… easily swap out vegetables based on seasonal availability or personal preference. It is simple to bake and easy to clean up! It is my favorite sustainable choice for healthy eating,” professes Letty.

Ingredients 2-4 chicken leg quarters, bone-in, skin-on 1 onion, cut into thin slices 3-4 red or yellow potatoes, cut in half lengthwise 3 tbsp olive oil Juice of 2 large lemon (about 6 tbsp) 1 lemon, sliced in rounds 2 cloves garlic, minced 1 tbsp fresh rosemary, chopped (or 1 tsp dried) 1 tbsp fresh thyme, chopped (or 1 tsp dried) 1 tsp salt (or to taste) 1/2 tsp black pepper (or to taste) Fresh parsley, chopped (for garnish, optional) Directions: Preheat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.

Pat chicken thighs thoroughly dry with paper towels. In a large bowl, combine chicken and potatoes sliced lengthwise (or chopped vegetables such as broccoli, bell peppers, zucchini, red onion, cherry tomatoes).

In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

Pour the lemon-herb mixture over the chicken and potatoes (or other vegetables) in the large bowl. Toss everything gently until well covered.

Arrange the chicken and face down potatoes (or vegetables)in a single layer on the prepared baking sheet, ensuring not to overcrowd. Leave a little space between pieces for best browning.

Do not overcrowd the pan. This allows for optimal air circulation, leading to beautifully caramelized, tender-crisp results.

Place round slices of lemon over chicken and potatoes.

Roast for 30-35 minutes, or until chicken is cooked through (internal temperature reaches 165°F and vegetables are tender and slightly caramelized. If desired, broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.

Remove from the oven. Garnish with fresh parsley, if using, and serve immediately. Enjoy an effortless gourmet meal!