One-Pan Lemon Chicken & Potatoes

Tender, juicy chicken and golden roasted potatoes baked together in a bright lemon-garlic herb sauce. This easy one-pan dinner is flavorful, comforting, and perfect for a family meal.

Servings: 6
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 10 minutes

Ingredients

For the Chicken & Potatoes:

• 6 bone-in, skin-on chicken thighs
• 2 lb (900 g) baby potatoes, halved
• 1 medium yellow onion, cut into wedges
• 5 cloves garlic, minced
• 3 tablespoons olive oil
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 lemon, thinly sliced
• 2 tablespoons chopped fresh parsley

Optional:

• ½ teaspoon red pepper flakes
• ½ cup cherry tomatoes
• ½ cup sliced bell peppers

Instructions

1. Preheat the oven to 425°F (220°C).
2. Lightly grease a large 9×13-inch baking dish or large oven-safe roasting pan.
3. Wash the potatoes thoroughly. Cut the baby potatoes in half. If using larger potatoes, cut them into roughly 1½-inch pieces so they cook evenly.
4. Place the potatoes and onion wedges in the baking dish.
5. In a small bowl, whisk together the olive oil, chicken broth, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, garlic powder, salt, black pepper, and red pepper flakes if using.
6. Pour about two-thirds of the lemon-garlic mixture over the potatoes and onions. Toss well to coat.
7. Pat the chicken thighs dry with paper towels. This helps the skin become crisp.
8. Season the chicken with a little additional salt, pepper, and paprika if desired.
9. Arrange the chicken thighs skin-side up over the potatoes.
10. Pour the remaining lemon-garlic mixture over the chicken and potatoes.
11. Tuck the lemon slices around the chicken and potatoes.
12. Bake uncovered for 45–55 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C).
13. For extra-crispy chicken skin, switch the oven to broil for the final 2–3 minutes. Watch carefully so the skin doesn’t burn.
14. If using cherry tomatoes or bell peppers, add them during the final 15–20 minutes of cooking.
15. Remove the dish from the oven and let the chicken rest for 5 minutes.
16. Sprinkle fresh parsley over the chicken and potatoes.
17. Spoon some of the lemon-garlic pan juices over each serving and serve hot.

Nutrition Information

Approximate per serving:

Calories: 485
Protein: 34 g
Carbohydrates: 35 g
Fat: 25 g
Fiber: 5 g
Sugar: 4 g
Sodium: 590 mg

Nutrition will vary depending on the size of the chicken thighs, whether the skin is eaten, potato variety, and amount of oil and salt used.

Allergen Information

This recipe is naturally free from:

• Dairy
• Eggs
• Peanuts
• Tree nuts
• Soy

For gluten-free: Use certified gluten-free chicken broth and seasonings.

Recipe Tips & Q/S

Q: Can I use chicken breasts instead of thighs?

A: Yes. Boneless chicken breasts cook faster, so begin checking them around 25–30 minutes to prevent overcooking. They should reach 165°F (74°C).

Q: Can I use boneless chicken thighs?

A: Yes. Boneless thighs are delicious and generally require less cooking time than bone-in thighs.

Q: Why aren’t my potatoes crispy?

A: Avoid overcrowding the pan and make sure the potatoes are spread in a single layer as much as possible. Roasting at 425°F (220°C) also helps create golden edges.

Q: Should I boil the potatoes first?

A: No. Baby potatoes can roast directly in the pan. If using very large potato pieces, parboiling for 5–7 minutes can help them cook more quickly.

Q: Can I use bottled lemon juice?

A: Fresh lemon juice is recommended because it provides a brighter flavor. Bottled juice can be used if necessary.

Q: Can I add vegetables?

A: Yes. Bell peppers, cherry tomatoes, zucchini, asparagus, green beans, or broccoli can be added. Add delicate vegetables later so they don’t become overcooked.

Q: Can I make this recipe dairy-free?

A: It is already dairy-free as written.

Q: Can I make it ahead of time?

A: You can prepare the lemon-garlic marinade and cut the potatoes ahead of time. For the best texture, roast the dish shortly before serving.

Q: How do I store leftovers?

A: Refrigerate chicken and potatoes in an airtight container within 2 hours. Use within 3–4 days.

Q: Can I freeze the leftovers?

A: Yes. Freeze cooled chicken and potatoes in an airtight freezer-safe container for up to 2–3 months. The potatoes may become slightly softer after thawing.

Q: How do I reheat it?

A: Reheat in a 375°F (190°C) oven until hot. Cover loosely with foil if the chicken is browning too quickly.

Q: What can I serve with lemon chicken and potatoes?

A: A Greek-style salad, roasted vegetables, steamed green beans, crusty bread, or a simple cucumber salad pairs beautifully with this dish.