- 2 boneless, skin-on chicken thighs
- 3 tablespoons lemon juice, divided
- 1 pinch sea salt and ground black pepper to taste
- 3 tablespoons olive oil
- 1/4 cup low-sodium chicken broth (optional)
- 6 small creamer potatoes, or more to taste
- 2 lemon slices
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried rosemary
- 1 tablespoon ground thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- Preheat the oven to 400 degrees F (200 degrees C).
- Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.
- Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.
- Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.
08/16/2019
recipepes.com
lemon and herb-roasted chicken and potatoes, recipe
PT15M
PT1H
5
455 calories
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