![](https://cdn.statically.io/img/www.allrecipes.com/thmb/Xvr-_IdRaG-XcEs341lnYvIUDig=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9402736-4690671d816a4e25925c0eb02bbd00a2.jpg)
Ingredients
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6 medium bone-in, skin-on chicken thighs
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salt and freshly ground black pepper to taste
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¼ cup olive oil
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1 ½ pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
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1 medium lemon, sliced
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10 cloves garlic, peeled
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¼ cup chopped fresh parsley
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
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Season chicken thighs with salt and pepper on all sides.
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Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
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Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.
Cook's Note:
You can use fresh cilantro instead of parsley.
Nutrition Facts (per serving)
936 | Calories |
57g | Fat |
24g | Carbs |
80g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 936 | |
% Daily Value * | |
Total Fat 57g | 72% |
Saturated Fat 15g | 73% |
Cholesterol 284mg | 95% |
Sodium 266mg | 12% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 3g | 10% |
Total Sugars 0g | |
Protein 80g | 159% |
Vitamin C 18mg | 20% |
Calcium 59mg | 5% |
Iron 5mg | 25% |
Potassium 736mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.