One-Pan Lemon Chicken and Potatoes

Zesty lemon and fragrant herbs infuse every bite of this golden, roasted chicken and potato dish. It is a simple, elegant one-pan dinner that brings bright, sunny flavors to your table with minimal effort.

Photo is illustrative and may not depict the finished recipe. Follow the written ingredients and method.

By the Home Cooking Recipes Editorial Team · How we develop and review recipes

Illustrative food photo for One-Pan Lemon Chicken and Potatoes
  • Prep time: 12 minutes
  • Cook time: 40 minutes
  • Total time: 52 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 4 chicken thighs, bone-in
  • 1 pound baby potatoes, halved
  • 1/4 cup olive oil
  • 2 lemons, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Fresh parsley for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a large bowl, whisk together olive oil, garlic, oregano, paprika, salt, and pepper.
  3. Add the chicken and potatoes to the bowl and toss to coat thoroughly.
  4. Arrange the chicken and potatoes in a single layer on a large sheet pan.
  5. Top the chicken with lemon slices.
  6. Roast for 35 to 40 minutes until the potatoes are tender and an instant-read thermometer in the thickest part of each thigh, without touching bone, reads 165°F (74°C).
  7. Broil for the final 2 minutes to crisp the chicken skin.
  8. Garnish with fresh parsley before serving.

Tips

  • Cut the potatoes into uniform sizes to ensure they finish cooking at the same time as the chicken.
  • Use a large enough pan so the ingredients aren't crowded, which helps them roast rather than steam.
  • Save the pan juices to drizzle over the potatoes before serving.

Frequently Asked Questions

Can I use chicken breasts instead?

Yes, but reduce the roasting time to 20-25 minutes to prevent them from drying out.

What if I don't have fresh oregano?

You can use 1 teaspoon of dried oregano as a direct substitute.

How do I get the skin extra crispy?

Pat the chicken dry before coating it in the marinade and ensure the skin is facing upward.