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.
- Prep time: 15 minutes
- Cook time: 34 minutes
- Total time: 49 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
- Preheat your oven to 400 degrees Fahrenheit.
- In a large bowl, whisk together olive oil, garlic, oregano, paprika, salt, and pepper.
- Add the chicken and potatoes to the bowl and toss to coat thoroughly.
- Arrange the chicken and potatoes in a single layer on a large sheet pan.
- Top the chicken with lemon slices.
- Roast for 35 to 40 minutes until the chicken is cooked through and potatoes are tender.
- Broil for the final 2 minutes to crisp the chicken skin.
- 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.