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One Pan Lemon Garlic Chicken and Potatoes

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A bright and cozy one-pan meal featuring juicy chicken and crisp potatoes with bold lemon garlic flavor, perfect for weeknights or guests.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
  • 1.5 lb baby gold potatoes, halved (or quartered if large)
  • 1 large lemon (zest and juice), plus extra slices for roasting
  • 6 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tbsp melted butter (optional)
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1.5 tsp paprika
  • 1 tsp dried oregano or thyme (or 2 tsp fresh, chopped)
  • 1/2 tsp red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup. Pat the chicken dry with paper towels.
  2. Whisk olive oil, melted butter (if using), lemon zest, lemon juice, minced garlic, salt, pepper, paprika, oregano/thyme, and red pepper flakes in a bowl.
  3. Place the chicken in a large bowl. Spoon a few tablespoons of the lemon-garlic mix over it. Rub it in, lifting the skin to season underneath.
  4. Toss the potatoes with the remaining lemon-garlic mix. Spread the potatoes on the sheet pan. Nestle the chicken thighs on top, skin-side up.
  5. Add lemon slices and a few herb sprigs if you have them, spacing everything so air can circulate.
  6. Roast at 425°F (220°C) for 35–45 minutes, until the potatoes are tender and the chicken hits 165°F (74°C) in the thickest part.
  7. Rest for 5 minutes. Spoon pan juices over the chicken and potatoes, sprinkle with chopped parsley, and serve warm.

Notes

For added flavor, consider using fresh herbs and adjusting cooking times based on chicken cuts. Leftovers reheat well.

Nutrition

Find it online: https://diyprzepisy.com/one-pan-lemon-garlic-chicken-and-potatoes/

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