One Pan Lemon Chicken And Potatoes

Name: One Pan Lemon Chicken And Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 pound baby potatoes, halved; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Lemon slices for garnish; Chopped parsley for serving

Highlighted under: Traditional Comfort Kitchen

I absolutely love making One Pan Lemon Chicken and Potatoes for its simplicity and vibrant flavors. The combination of tender chicken, crispy potatoes, and a zesty lemon marinade creates a delicious meal that requires minimal effort. Plus, using just one pan means less cleanup, which is always a win in my book. This dish has become a frequent weeknight staple in our kitchen, and I'm excited to share it with you. The bright flavors elevate the humble ingredients, making each bite a delight!

Created by

Blair Hudson

Last updated on 2026-02-10T19:21:36.324Z

When I first tried making One Pan Lemon Chicken and Potatoes, I was amazed at how easy it was to prepare a meal that tasted gourmet. The key is in the marinade—using fresh lemon juice and herbs adds a bright flavor that perfectly complements the chicken. Plus, letting the chicken sit in the marinade for even just 15 minutes makes a massive difference!

After experimenting with different cooking times and temperatures, I found that roasting at a higher temperature really brings out the best in the potatoes, giving them a lovely crisp texture. This dish not only tastes incredible, but it also presents beautifully, making it ideal for both weeknight dinners and special occasions.

Why You'll Love This Recipe
Juicy chicken infused with zesty lemon flavor
Crispy potatoes that soak up all the delicious drippings
Minimal cleanup with everything cooked in one pan

Why the Marinade Matters

The marinade for this One Pan Lemon Chicken and Potatoes is essential to achieving juicy, flavorful chicken. The combination of olive oil and lemon juice not only tenderizes the meat but also enhances its flavor profile. Allowing the chicken to marinate for at least 15 minutes helps the seasonings penetrate deeper. For an extra punch, consider marinating it for a few hours or overnight. This will yield even more tender and flavorful results, making the chicken the star of the dish.

Garlic and oregano in the marinade add aromatic complexity that lifts this simple dish. Fresh garlic brings a punch that cuts through the richness of the chicken thighs, while oregano lends a warm, earthy note. Feel free to explore other herbs, like rosemary or thyme, to customize the flavor to your liking. Remember, the key is balance; too much herb can overshadow the lemon, so adjust according to your taste.

Perfecting the Potatoes

When preparing the baby potatoes, it's crucial to ensure they are cut evenly to promote uniform cooking. Halving them exposes more surface area, allowing them to absorb the tantalizing chicken drippings for maximum flavor. If you prefer, Yukon Gold or red potatoes make excellent alternatives, providing a slightly different texture while still achieving that crispy exterior and fluffy interior.

For an even crispier finish, toss the potatoes with a bit of cornstarch after the oil, salt, and pepper. This step helps create an extra layer of crunch as they roast in the oven. Keep an eye on the potatoes during the last few minutes of cooking; if they start to brown too quickly, consider covering the dish with aluminum foil to ensure the chicken cooks through without burning.

Ingredients

Gather the following ingredients for your One Pan Lemon Chicken and Potatoes:

Ingredients

4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Lemon slices for garnish
Chopped parsley for serving

Once you have everything, you're ready to start cooking!

Instructions

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

Marinate the Chicken

In a bowl, mix together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken thighs and coat well in the marinade. Let them marinate for at least 15 minutes.

Prepare the Potatoes

While the chicken is marinating, preheat your oven to 425°F (220°C). In a separate bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until evenly coated.

Combine and Roast

In a large baking dish or a rimmed baking sheet, arrange the marinated chicken thighs and the potatoes. Scatter lemon slices over the top. Roast in the preheated oven for 30-35 minutes or until the chicken is cooked through and the potatoes are golden.

Serve

Once cooked, remove from oven. Garnish with chopped parsley and serve hot, enjoying the burst of lemony flavors with each bite!

Enjoy your flavorful One Pan Lemon Chicken and Potatoes!

Pro Tips

For extra crispy skin, broil the dish for the last 2-3 minutes of cooking. Just keep a close eye on it to prevent burning.

Serving Suggestions

This One Pan Lemon Chicken and Potatoes pairs beautifully with a simple green salad or roasted vegetables for a well-rounded meal. The freshness of a garden salad with a light vinaigrette complements the zesty chicken while providing a contrasting texture. If you have extra time, whip up a quick tabbouleh or couscous salad to introduce a nutty flavor contrast and extra nutrition.

If you want to elevate the meal further, you can add a side of crusty bread for sopping up the delicious juices left on the plate. It's a great way to enjoy every last hint of lemony flavor and savory drippings.

Storage and Reheating

Leftover One Pan Lemon Chicken and Potatoes can be stored in an airtight container in the fridge for up to 3 days. For optimal freshness, make sure to let the chicken cool completely before sealing it. When you're ready to enjoy the leftovers, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This approach helps retain the crispiness of the potatoes, keeping them deliciously satisfying.

If you're planning to make this dish ahead for meal prep, consider freezing the marinated chicken thighs before cooking. Simply place the marinated thighs in a freezer bag and store them for up to 2 months. Thaw in the refrigerator overnight, then proceed with roasting them fresh for a delightful home-cooked meal without the last-minute prep.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, you can, but be aware that chicken breasts can dry out more easily. Adjust cooking time accordingly.

→ What can I substitute for baby potatoes?

You can use any small potatoes, such as Yukon gold or fingerling potatoes, or even diced regular potatoes.

→ Can I prepare this dish in advance?

Yes, you can marinate the chicken up to 24 hours in advance for even better flavor!

→ Is this recipe gluten-free?

Yes, all the ingredients in this recipe are gluten-free.