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, skin-on chicken thighs; 1 pound baby potatoes, halved; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 lemon, zested and juiced; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Simple & Speedy

I absolutely love cooking dishes that are easy to prepare but packed with flavor, and One Pan Lemon Chicken And Potatoes is one of my favorites. With just a few ingredients and a single pan, this vibrant meal bursts with the zesty brightness of lemon and the comforting heartiness of potatoes. The best part? It allows for minimal cleanup, keeping my kitchen tidy while serving up a delightful dinner that my entire family enjoys. This recipe has become a staple in our home, and I can't wait for you to try it too!

Created by

Brittany Shaw

Last updated on 2026-02-10T23:29:36.590Z

When I first made One Pan Lemon Chicken And Potatoes, I was immediately drawn in by how simple yet impressive it looked on my table. The vibrant lemony aroma fills the kitchen, making it hard to resist. What surprised me most was the way the lemon juice tenderizes the chicken while infusing every bite with zesty goodness, complemented perfectly by the golden, roasted potatoes.

This method of cooking everything in one pan not only melds the flavors beautifully but also allows the ingredients to cook evenly. I recommend making an extra lemon sauce to drizzle over when serving—it elevates the dish even more and holds all the bright flavors together!

Why You'll Love This Recipe
Crispy, golden chicken that is juicy and full of flavor
Zesty lemon sauce that ties all the ingredients together
Effortless cleanup with everything cooked in a single pan

Maximizing Flavor with Lemon and Herbs

In this One Pan Lemon Chicken and Potatoes recipe, the combination of lemon zest and juice plays a pivotal role in elevating the dish. The acidity from the lemon not only brightens up the flavors but also aids in tenderizing the chicken as it marinates. Allowing the mixture to sit for at least 15 minutes before cooking enhances the infusion of these tangy flavors, so don't rush this step if time permits.

The use of dried thyme balances out the dish with its earthy and slightly floral notes. If you have fresh thyme on hand, feel free to use it instead; just double the amount as fresh herbs have a milder flavor compared to dried ones. This small adjustment can add an extra layer of freshness to your dish, complementing the zesty lemon wonderfully.

Perfecting Texture: Crispy Skin and Tender Potatoes

To achieve that coveted crispy skin on the chicken thighs, place them skin-side up in the pan, ensuring they have enough space between each piece. This allows hot air to circulate and prevents steaming. If you find the potatoes are too close to the chicken, consider arranging them around the thighs to give each piece a chance to brown evenly. The results will be a golden, crispy exterior that contrasts perfectly with the tender meat.

As for the baby potatoes, halving them ensures they cook through without becoming mushy. Aim for a uniform size when cutting to promote even cooking. If you notice they aren’t browning as desired, you can remove them earlier and broil them for a few minutes at the end of cooking to achieve that desired crispiness.

Ingredients

Ingredients for One Pan Lemon Chicken And Potatoes

4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Steps

Prep the Chicken and Potatoes

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

Arrange in the Pan

Transfer the mixture to a large ovenproof skillet or baking dish, spreading the chicken and potatoes out evenly in a single layer. Make sure the chicken skin is facing up for maximum crispiness.

Bake

Place the skillet in the oven and bake for 45 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). The potatoes should be tender and slightly crispy.

Serve

Remove the pan from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve with additional lemon wedges for an extra citrus kick.

Pro Tips

For extra flavor, marinate the chicken in the lemon juice and spices for a few hours before cooking. This will enhance the lemon flavor even more and make the chicken extra tender.

Storage and Reheating Tips

This One Pan Lemon Chicken and Potatoes dish is excellent for meal prep and can be stored in an airtight container in the refrigerator for up to three days. When reheating, do so in the oven at 350°F (175°C) for around 15-20 minutes to help retain the chicken's crispy skin, rather than using a microwave which can make it soggy.

For longer storage, you can freeze the cooked chicken and potatoes. Place them in a freezer-safe container or bag, ensuring to remove as much air as possible. This will help maintain quality for up to three months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven for the best texture.

Flavor Variations and Serving Suggestions

Feel free to experiment with different herbs and spices in this recipe. Adding a teaspoon of smoked paprika can provide a delightful smoky element, while fresh rosemary can complement the lemon beautifully. You can also swap out baby potatoes for seasonal vegetables such as carrots or parsnips for an added twist.

When it comes to serving, this dish pairs well with a simple green salad or steamed vegetables for a balanced meal. For a heartier option, consider serving it over a bed of rice or quinoa to soak up the flavorful juices. Drizzling a touch of olive oil and more fresh lemon on top can really elevate the dish before serving.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but adjust the cooking time as they may cook faster than thighs.

→ What other vegetables can I include?

Feel free to add vegetables such as carrots, bell peppers, or green beans to the pan for a colorful dish!

→ Is this recipe suitable for meal prep?

Absolutely! You can store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this recipe gluten-free?

Yes, all ingredients used in this recipe are gluten-free, so you can enjoy it without any concerns!