Lemon Herb Roasted Chicken and Potatoes

Lemon-Herb Roasted Chicken and Potatoes

This easy one-dish meal is hearty with piquant dashes of apple and lemon. 
Course Main Course
Cuisine American
Servings 4


  • 8 bone-in, skin on chicken thighs
  • 2 pounds baby potatoes
  • 2 tablespoons capers
  • ¼ cup F. Oliver’s Tuscan Garden EVOO
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons F. Oliver’s Lemon Peel Zest
  • 2 tablespoons F. Oliver’s Orchard Ripe Red Apple Balsamic
  • Chopped fresh parsley


  • Preheat oven to 400 degrees F.
  • Arrange chicken (skin side up), potatoes, and capers in a 13" x 9" glass baking dish. Drizzle with Tuscan Garden EVOO and season with salt, pepper, and Lemon Peel Zest. Bake uncovered for 40 minutes.
  • Remove from oven and drizzle with Orchard Ripe Red Apple Balsamic. Return to oven and bake for 5-10 more minutes or until chicken reaches an internal temperature of 165 degrees and potatoes are fully cooked.
  • Optionally garnish with chopped parsley.
Keyword Chicken, Potato