🍋 Lemon Pepper & Himalayan Pink Salt Roasted Chicken with Garlic Herb Potatoes

Ingredients (serves 4)

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or breasts if preferred)

• 2 tbsp olive oil

• 1 ½ tsp lemon pepper seasoning

• 1 tsp Himalayan pink salt (fine grain)

• 1 tsp garlic powder

• ½ tsp smoked paprika (optional, for depth)

• Zest of 1 fresh lemon

• Juice of ½ lemon

For the Potatoes:

• 1 ½ lbs baby potatoes (halved)

• 2 tbsp olive oil

• 1 tsp lemon pepper seasoning

• ¾ tsp Himalayan pink salt

• 3 cloves garlic, minced

• 1 tbsp fresh parsley, chopped (or 1 tsp dried)

Optional Garnish:

• Extra lemon slices

• Fresh herbs (parsley, thyme, or dill)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the chicken:

   • Pat chicken dry with paper towels.

   • In a small bowl, mix olive oil, lemon pepper seasoning, Himalayan pink salt, garlic powder, paprika, lemon zest, and lemon juice.

   • Rub mixture evenly over the chicken, getting some under the skin for extra flavor.

3. Prepare the potatoes:

   • In a bowl, toss halved baby potatoes with olive oil, lemon pepper seasoning, Himalayan salt, and minced garlic.

   • Spread evenly on the baking sheet.

4. Bake together:

   • Place chicken pieces skin-side up on the same baking sheet (or in a roasting pan).

   • Roast for 35–40 minutes, until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender.

5. Finish & serve:

   • Let chicken rest 5 minutes before serving.

   • Garnish with fresh parsley and extra lemon slices.

Flavor Notes

• The lemon pepper seasoning brings brightness and citrus punch.

• The fine Himalayan pink salt enhances the natural flavors without overpowering.

• Garlic and herbs round out the dish with a savory, comforting balance.