One Pan Lemon Garlic Chicken with Potatoes Recipe

Introduction

This One Pan Lemon Garlic Chicken with Potatoes is a simple, flavorful meal perfect for busy weeknights. Juicy chicken thighs roast alongside tender, lemony potatoes, all infused with garlic and herbs for an irresistible aroma and taste.

Ingredients

• 4 bone-in skin-on chicken thighs
• 1 lb baby potatoes, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley, chopped (for garnish)
• Lemon slices (for garnish, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper to make the marinade.
3. Step 3: Toss the halved baby potatoes in half of the marinade until well coated, then spread them evenly in a large cast iron skillet or baking dish.
4. Step 4: Rub the remaining marinade over the chicken thighs, ensuring they are fully coated, then place them skin-side up on top of the potatoes.
5. Step 5: Roast in the preheated oven for 35–40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin turns golden and crispy.
6. Step 6: (Optional) For extra crispy skin, broil the dish for 2–3 minutes, watching carefully to avoid burning.
7. Step 7: Garnish with chopped fresh parsley and lemon slices before serving hot.

Tips & Variations

• Use red potatoes or fingerling potatoes as an alternative for a slightly different texture.
• Adding a pinch of smoked paprika to the marinade can bring a subtle smoky flavor.
• To keep chicken skin extra crispy, pat the chicken dry before marinating.
• Serve with a side of steamed green beans or a simple salad for a balanced meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to help maintain crispy skin, or use a microwave for convenience, though skin crispness may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless, skinless chicken thighs instead?

Yes, boneless skinless thighs can be used, but cooking time will be shorter. Keep an eye on them and adjust roasting time to avoid drying out.

What can I substitute for baby potatoes?

You can use quartered regular potatoes, fingerling potatoes, or even Yukon Golds. Just ensure they are cut into similar sizes for even cooking.

One Pan Lemon Garlic Chicken with Potatoes Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

A flavorful and easy one-pan meal featuring succulent bone-in chicken thighs and tender baby potatoes, roasted together with a zesty lemon garlic marinade for a perfect weeknight dinner.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 bone-in skin-on chicken thighs

Vegetables

• 1 lb baby potatoes, halved

Marinade

• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika

Garnish

• Fresh parsley, chopped
• Lemon slices (optional)

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C) to get it ready for roasting.
2. Prepare the marinade: In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well to create a flavorful marinade.
3. Marinate potatoes: Toss the halved baby potatoes in half of the marinade, ensuring they are evenly coated. Place them in a large cast iron skillet or a baking dish in a single layer.
4. Marinate chicken: Rub the remaining marinade all over the chicken thighs, making sure to get under the skin for maximum flavor.
5. Assemble: Place the marinated chicken thighs on top of the potatoes in the skillet or baking dish.
6. Roast: Put the skillet or baking dish in the preheated oven and roast for 35 to 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be golden and crispy.
7. Broil for extra crispiness (optional): If you prefer extra crispy skin, switch the oven to broil and broil for 2 to 3 minutes, watching carefully to prevent burning.
8. Garnish and serve: Remove from the oven, garnish with chopped fresh parsley and lemon slices if desired, and serve hot for a delightful meal.

Notes

• Use bone-in, skin-on chicken thighs for juicier meat and crispier skin.
• Halving the baby potatoes ensures they cook evenly and absorb more flavor.
• Adjust seasoning to taste; you can add more lemon juice for extra tanginess.
• If you don’t have a cast iron skillet, a large baking dish will work fine.
• Broiling is optional but gives extra crispiness to the chicken skin.
• Check internal temperature of chicken to ensure safety and doneness.

Keywords: lemon garlic chicken, one pan chicken, roasted chicken thighs, baby potatoes, easy dinner, roasted lemon chicken, garlic chicken recipe