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 chicken thighs, bone-in and skin-on; 1 lb baby potatoes, halved; 3 tablespoons olive oil; 2 lemons (juice and zest); 4 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Comfort Cooking Corner

I absolutely love this One Pan Lemon Chicken And Potatoes recipe! The bright tang of lemon combined with the savory goodness of roasted chicken and potatoes creates a delightful dish that's perfect for any weeknight dinner. I've made it countless times, and each time, the flavors meld beautifully while keeping clean-up to a minimum. The simplicity of cooking everything in one pan not only saves time but intensifies the flavors as they intermingle during roasting. It's a go-to recipe that never disappoints!

Created by

Eden Clarke

Last updated on 2026-02-10T16:01:36.389Z

I remember the first time I tried making One Pan Lemon Chicken and Potatoes; it was an experiment that turned into a family favorite. The method is straightforward: marinating the chicken in lemon juice not only adds flavor but tenderizes the meat beautifully. I've learned that higher heat helps to crisp the chicken up, allowing the skin to get perfectly golden.

One trick I discovered is to add the potatoes halfway through the cooking time. This way, they absorb all those delightful chicken juices while still getting that crispy edge. It's a small detail that makes a huge difference in taste and texture. You’ll love how easy it is to have a delicious dinner ready with just one pan!

Why You Will Love This Recipe
Bright and zesty lemon flavor elevates the dish
Perfectly tender chicken with crispy skin
Minimal clean-up with just one pan used

The Importance of Marinating

Marinating the chicken thighs is crucial for infusing them with flavor and ensuring they remain juicy during cooking. The combination of lemon juice and olive oil tenderizes the meat while the garlic and thyme add an aromatic depth. For best results, aim for at least 15 minutes of marinating, but if time allows, letting them sit for an hour or more will deepen the flavors even more.

If you’re short on time, you can use a zip-top bag to speed up the marination process. Simply place the chicken and marinade in the bag, seal it, and massage the chicken through the bag for an efficient and even coating. This technique also makes for minimal mess and is perfect for busy weeknights.

Choosing the Right Potatoes

Using baby potatoes in this recipe not only provides a tender texture but also offers a naturally sweet flavor that complements the zesty chicken. Halved, they crisp up beautifully while soaking up the lemon and garlic juices during roasting. If you wish to substitute, fingerling or Yukon Gold potatoes can work well too, but be mindful to cut them to similar sizes to ensure even cooking.

For a twist on flavor, consider incorporating herb-infused olive oil or adjusting the seasonings. Adding a teaspoon of smoked paprika or rosemary can provide an exciting variation, enhancing the rustic appeal of the roasted potatoes. Just be careful not to overcrowd the pan; giving each piece enough space allows for a better crisp.

Ingredients

4 chicken thighs, bone-in and skin-on
1 lb baby potatoes, halved
3 tablespoons olive oil
2 lemons (juice and zest)
4 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, for garnish

Note:

Ensure the chicken is properly marinated for maximum flavor.

Instructions

Prepare the Chicken

In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, thyme, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Let sit for at least 15 minutes.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Cook the Potatoes

Arrange the halved potatoes in a large roasting pan and drizzle with olive oil. Season with salt and pepper. Place in the preheating oven for 15 minutes.

Add Chicken

After 15 minutes, remove the pan from the oven. Place the marinated chicken thighs on top of the potatoes, skin side up. Return the pan to the oven.

Roast

Roast for 30 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).

Serve

Remove from the oven, garnish with fresh parsley, and serve hot.

Tip:

For added flavor, consider adding some seasonal vegetables, like asparagus or green beans, to the pan.

Pro Tips

To enhance the lemon flavor further, you can add lemon slices on top of the chicken before roasting.

Make-Ahead and Storage Tips

This One Pan Lemon Chicken and Potatoes make for a great make-ahead option. You can marinate the chicken up to a day in advance and store it in the refrigerator. Just be sure to keep the chicken well-wrapped to prevent contamination and absorb all the flavors thoroughly, ensuring it stays moist when cooked.

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheating can be done in the oven to maintain that crispy skin—just place it in a preheated oven at 350°F (175°C) for about 15 minutes until heated through.

Serving Suggestions

For a refreshing contrast to the richness of the chicken and potatoes, consider serving a simple side salad. A mix of arugula, spinach, and cherry tomatoes lightly dressed with olive oil and lemon juice can provide a bright, vibrant addition to your meal. It also complements the zesty flavor profile beautifully.

If you want to elevate your meal further, pair it with a glass of white wine, such as a crisp Sauvignon Blanc, which will harmonize with the lemon notes. Alternatively, some crusty bread can help soak up the delicious juices left in the pan, making for a hearty and satisfying dinner.

Questions About Recipes

→ Can I use frozen chicken?

While fresh chicken gives the best results, you can use thawed frozen chicken; just ensure it's fully thawed before marinating.

→ How do I know when the chicken is done?

The chicken is done when its internal temperature reaches 165°F (74°C) and the juices run clear.

→ Can I substitute other vegetables?

Absolutely! Other root vegetables like carrots or parsnips work wonderfully in this dish.

→ What's a good side dish to serve with this?

A fresh garden salad or some steamed broccoli pairs well with this recipe.