One Pan Lemon Chicken And Potatoes

Name: One Pan Lemon Chicken And Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 bone-in chicken thighs; 1 lb baby potatoes, halved; 2 lemons (one sliced, one juiced); 4 cloves garlic, minced; 2 tbsp olive oil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; Fresh parsley for garnish (optional)

Highlighted under: Fast Feast

I absolutely love whipping up this One Pan Lemon Chicken and Potatoes for a quick weeknight dinner. The combination of tender chicken, fluffy potatoes, and zesty lemon creates a delightful flavor that truly brightens up our meals. Plus, the best part is that everything cooks together in one pan, making clean-up a breeze. I usually serve it with a side of greens, and we can't get enough of the fresh and vibrant taste. It’s a hit every single time in our home, and I know you’ll enjoy it too!

Created by

Elara Whitfield

Last updated on 2026-02-11T00:01:36.262Z

When I first tried this One Pan Lemon Chicken and Potatoes recipe, I was amazed at how convenient it is. The aroma of the lemon and herbs wafting through the house got my family drooling before it even hit the table. I love how the chicken absorbs the zestiness from the lemon and the potatoes become so tender as they soak in all those delicious juices.

One tip I picked up is to ensure you give the chicken skin enough time under high heat to crisp up. It keeps the dish flavorful while adding a satisfying crunch to every bite. Trust me, this dish has become a staple in our kitchen!

Why You'll Love This Recipe
Bright and fresh flavors with a zesty lemon kick
One pan makes for easy prep and clean-up
Tender chicken with crispy skin paired with fluffy potatoes

Ingredient Insights

The key to this One Pan Lemon Chicken and Potatoes lies in the balance of flavors. Bone-in chicken thighs not only provide rich, juicy meat, but their skin crisps up beautifully in the oven, adding a delightful texture. Using baby potatoes ensures even cooking and a creamy interior, making them the perfect accompaniment to the zesty lemon and aromatic garlic.

Lemon plays a dual role in this dish. The juice brightens the flavors of the chicken and potatoes, while the sliced lemon on top infuses a fragrant citrus essence during baking. If you’re out of fresh lemons, you can substitute with bottled lemon juice, but for the best flavor and aroma, fresh is always recommended.

Expert Baking Techniques

To achieve that perfectly crispy skin on the chicken, make sure to pat the chicken thighs dry before marinating them in the olive oil and spices. This step removes excess moisture that can prevent browning and helps develop a beautiful golden color during roasting. Also, placing the chicken skin-side up in the pan ensures maximum heat exposure for optimal crispiness.

Keep an eye on the bake time; ovens may vary slightly in temperature accuracy. To confirm that your chicken is thoroughly cooked, use a meat thermometer to check that the internal temperature has reached at least 165°F (75°C). This ensures that the chicken is safe to eat while remaining juicy and flavorful.

Ingredients

Gather the following ingredients for this delicious meal:

Ingredients

4 bone-in chicken thighs
1 lb baby potatoes, halved
2 lemons (one sliced, one juiced)
4 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
Fresh parsley for garnish (optional)

Instructions

Follow these simple steps to make your One Pan Lemon Chicken and Potatoes:

Prepare the Ingredients

Preheat your oven to 400°F (200°C). In a large bowl, combine the chicken thighs, halved baby potatoes, minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Toss everything together until the chicken and potatoes are well-coated.

Arrange in a Pan

Transfer the mixture to a large baking dish or oven-safe skillet. Arrange the lemon slices on top of the chicken and potatoes for added flavor.

Bake

Place the pan in the preheated oven and bake for about 45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are fork-tender.

Serve

Remove from the oven, and let it rest for a few minutes. Garnish with fresh parsley if desired, and serve warm.

Pro Tips

For extra flavor, marinate the chicken in lemon juice and herbs for a few hours before cooking. You can also add vegetables like green beans or carrots to the pan for a complete meal.

Serving Suggestions

This One Pan Lemon Chicken and Potatoes pairs beautifully with a fresh green salad or steamed vegetables. Consider a simple arugula salad dressed with olive oil and balsamic vinegar to complement the zesty flavors of the dish. The slight bitterness of the arugula can help balance the richness of the chicken.

For a more hearty meal, serve it alongside some crusty bread or a side of quinoa to soak up the delicious pan juices. A sprinkle of feta or goat cheese over the greens can also add a nice tangy contrast that elevates the overall flavor profile.

Storing and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, use the oven to restore the crispiness of the chicken; simply cover it lightly with foil to prevent it from drying out, and heat at 350°F (175°C) for about 15-20 minutes until warmed through.

If you wish to freeze the dish, do so before baking; assemble everything in a freezer-safe container, and it will keep for up to three months. When ready to serve, thaw in the refrigerator overnight and bake as per the original instructions. Just add an extra few minutes of baking time if still chilled.

Questions About Recipes

→ Can I use boneless chicken thighs?

Yes, boneless chicken thighs can be used, but adjust the cooking time to about 30-35 minutes.

→ What can I substitute for baby potatoes?

You can use regular potatoes cut into chunks or even sweet potatoes for a different flavor.

→ Is there a way to make this dish healthier?

You can reduce the amount of olive oil or use skinless chicken to cut down on fat.

→ Can I add other vegetables to this recipe?

Absolutely! Feel free to add zucchini, bell peppers, or any quick-cooking vegetables for more variety.