If you’re dreaming about a weeknight dinner that’s not only stunning to look at but is brimming with bold, vibrant flavors, you’ll fall in love with One Pan Lemon Herb Chicken and Potatoes. Imagine golden chicken thighs nestled among crispy, buttery potatoes, all roasted together in one pan with fresh lemon juice, savory herbs, and just the perfect hint of garlic. This is comfort food with a Mediterranean twist, and it couldn’t be easier or more satisfying whether you’re cooking for family or inviting friends over for a lively feast.
Ingredients You’ll Need
The charm of this dish is how simple, familiar ingredients transform into something magical when cooked together. Each one plays a special role in creating the unmistakable taste, texture, and color that defines One Pan Lemon Herb Chicken and Potatoes.
- Chicken thighs (bone-in, skin-on): These become extra juicy and their skin crisps beautifully in the oven, but breasts work too if you prefer.
- Baby potatoes (halved): Tender and creamy inside, with golden edges that soak up all the lemony pan juices.
- Olive oil: Adds richness, helps everything roast up perfectly, and gives that irresistible Mediterranean depth.
- Garlic (minced): Infuses the chicken and potatoes with bold, aromatic flavor in every bite.
- Lemon juice and zest: The magical duo that brightens and balances this savory meal — zest gives an extra punch!
- Dried oregano: A classic Mediterranean herb that works wonders with lemon and chicken.
- Dried thyme: Brings subtle earthiness and depth to the herb mix.
- Paprika: Adds color and a gentle smokiness that ties all the flavors together.
- Salt and pepper: Essential for seasoning and enhancing every ingredient — don’t skimp!
- Fresh parsley (for garnish): Brings a burst of color and freshness right before serving.
- Lemon wedges (optional): For that extra squeeze of brightness at the table.
How to Make One Pan Lemon Herb Chicken and Potatoes
Step 1: Preheat and Prep
Start by heating your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan with a little olive oil — this prevents sticking while creating just the right base for crisp edges and tender middles.
Step 2: Whisk the Lemon-Herb Mixture
In a small bowl, combine 2 tablespoons of that luscious olive oil with freshly squeezed lemon juice, vibrant lemon zest, minced garlic, dried oregano, thyme, paprika, a generous pinch of salt, and plenty of black pepper. Whisk until everything’s fully blended and aromatic.
Step 3: Coat the Chicken and Potatoes
Add your chicken thighs and halved baby potatoes to a large mixing bowl or simply arrange them directly on your prepared pan. Pour the fragrant lemon-herb mixture all over and toss well, making sure every piece is lovingly coated in flavor.
Step 4: Arrange and Add Extra Olive Oil
Move the chicken pieces skin-side up across your pan, with potatoes scattered around them. For extra crispiness and golden color, drizzle the last tablespoon of olive oil over the potatoes.
Step 5: Roast to Perfection
Slide your pan into the hot oven and let everything roast for 40 to 45 minutes. The chicken should be a glistening golden brown, the skin deliciously crisp, and juices running clear. The potatoes will be tender inside — test with a fork to make sure. If you crave deep caramelization, broil for 2 to 3 minutes at the end, keeping a close eye so nothing burns.
Step 6: Garnish and Serve
Sprinkle chopped parsley over the top for a final splash of color, and bring lemon wedges to the table so everyone can add their own zesty finish. That’s it — dinner is ready!
How to Serve One Pan Lemon Herb Chicken and Potatoes
Garnishes
A finishing handful of fresh parsley brings a lovely pop of green and a clean, herbal note that ties together the lemon and roasted flavors. Lemon wedges let everyone customize their own level of zing, making this dish feel extra special at the table.
Side Dishes
This recipe truly shines as a one pan meal, but you can add even more color with quick sides like a fresh Greek salad, blanched green beans, or roasted carrots tossed in olive oil and sea salt. Cooked grains such as couscous, or a loaf of warm, crusty bread, are perfect for soaking up the delicious pan juices.
Creative Ways to Present
For casual dinners, serve the pan straight to the table for a rustic, family-style experience — the gleaming chicken and golden potatoes look absolutely irresistible together. For guests, plate each serving with a swirl of fresh parsley and an artful lemon wedge. You can even layer the potatoes beneath each chicken thigh for a composed, restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of One Pan Lemon Herb Chicken and Potatoes store beautifully in an airtight container in the fridge for up to 3 days. The flavors meld even further, so it tastes just as good (if not better!) the next day. Be sure to separate the chicken from the potatoes if you want to keep the skin on the chicken as crisp as possible.
Freezing
If you want to freeze this meal, let it cool completely before transferring portions to freezer-safe containers. Freeze for up to 3 months. While the potatoes may soften a bit after thawing, the bold flavors will absolutely hold up.
Reheating
For best results, reheat the chicken and potatoes in a 350°F (175°C) oven until heated through and the chicken skin has a chance to re-crisp. For a quick lunch, you can use the microwave, but be aware that the texture won’t be quite as crisp as freshly roasted.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely, boneless chicken (breasts or thighs) works well. Just remember to reduce the roasting time by about 10 to 15 minutes since boneless pieces cook faster and can dry out if left too long.
What other vegetables can I add to this dish?
Feel free to toss in vegetables like carrots, green beans, or bell peppers during the last 15 minutes of roasting. They’ll soak up the lemony, herby juices and add even more color and nutrition.
How do I know when the chicken is fully cooked?
Check the thickest part of the chicken with a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear and the skin will look wonderfully golden and crisp.
Is this recipe gluten-free?
Yes! One Pan Lemon Herb Chicken and Potatoes are naturally gluten-free, making it a perfect choice for anyone following a gluten-free diet or cooking for guests with dietary restrictions.
What’s the best way to get crisper potatoes?
Arranging the potatoes cut-side down on the pan and ensuring they’re not overcrowded helps them roast up beautifully with golden, crispy edges. A final broil for 2 to 3 minutes gives both the chicken and potatoes that extra crunch.
Final Thoughts
Don’t wait for a special occasion to bring the warmth and zesty spark of the Mediterranean into your kitchen — One Pan Lemon Herb Chicken and Potatoes is too good (and too easy) not to become a regular favorite. Gather your ingredients, share it with people you love, and savor every golden, lemony bite!
Print
One Pan Lemon Herb Chicken and Potatoes Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This One Pan Lemon Herb Chicken and Potatoes recipe is a simple and flavorful dish that is perfect for a weeknight dinner. Juicy chicken thighs are seasoned with a zesty herb and lemon mixture, then roasted alongside tender baby potatoes until golden and delicious.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 tbsp olive oil (divided)
- 3 cloves garlic, minced
- juice and zest of 1 lemon
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- salt and pepper to taste
- 1 tbsp chopped fresh parsley (for garnish)
- lemon wedges (for serving, optional)
For the Potatoes:
- 1 1/2 lbs baby potatoes, halved
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- Prepare the lemon herb mixture: In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
- Coat chicken and potatoes: Place the chicken and potatoes in a large bowl or on the baking pan. Drizzle with the lemon herb mixture and toss to coat.
- Roast: Arrange chicken skin-side up with potatoes around. Drizzle remaining olive oil over potatoes. Roast for 40–45 minutes until chicken is golden and reaches 165°F (74°C) and potatoes are tender.
- Broil: For extra crispiness, broil for 2–3 minutes, watching closely.
- Serve: Garnish with parsley and lemon wedges.
Notes
- You can add vegetables like carrots or green beans during the last 15 minutes of baking.
- Boneless chicken can be used, but reduce cooking time by 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 450
- Sugar: 1g
- Sodium: 390mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
