Crispy skin, juicy chicken, and those golden roasted potatoes all soaked in bright lemony goodness—that’s exactly what you get with this One Pan Lemon Chicken and Potatoes Recipe. It’s my go-to for a fuss-free weeknight dinner anyone can nail.
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Why You'll Love This Recipe
I remember the first time I made this One Pan Lemon Chicken and Potatoes Recipe, I was amazed at how everything came together effortlessly with just a handful of ingredients. It’s the kind of meal that feels like you put in way more effort than you actually did, and that simple lemon-herb flavor just keeps me coming back.
- One-pan simplicity: Cleanup is a breeze, because everything cooks together without extra pots or pans.
- Zesty flavor boost: The lemon juice and zest brighten the rich chicken and earthy potatoes perfectly.
- Juicy, tender results: Roasting the chicken thighs and drumsticks with potatoes keeps them moist and flavorful.
- Meal prep friendly: Leftovers store well and reheat easily for quick lunches or dinners.
Ingredients & Why They Work
Each ingredient in this recipe plays a crucial role. The juicy chicken thighs and drumsticks pack flavor and stay tender when roasted. Potatoes soak in the lemony sauce perfectly, while garlic and tomato paste add depth. Here's why they make this dish so special.
- Chicken thighs and drumsticks: Dark meat stays tender and juicy during baking, avoiding dryness common with chicken breasts.
- Potatoes: I use Yukon Gold or red potatoes because they hold their shape and crisp nicely.
- Garlic: Four cloves add just the right punch without overpowering the lemon flavor.
- Olive oil: Helps the lemon-herb sauce coat everything evenly and prevents sticking.
- Lemon juice and zest: Fresh lemon cuts through the richness with tang and brightness.
- Tomato paste: Adds subtle umami and depth to the sauce, balancing the citrus.
- Salt: Essential for enhancing all the flavors and helping to crisp the skin.
- Dried oregano: Brings an herbaceous Mediterranean note that pairs beautifully with lemon.
- Black pepper: Just enough warmth without stealing the show.
- Paprika: Adds mild smokiness and a golden hue.
- Fresh parsley: A fresh garnish that brightens and adds a pop of green at the end.
Make It Your Way
This recipe is a fantastic canvas to customize to your liking. Sometimes, I swap out oregano for thyme or rosemary when those are what I have on hand. Feel free to adjust the seasonings or add veggies for extra nutrition and color.
- Variation: I once added green beans halfway through baking for a fresh crunch—delicious and only adds a few minutes.
- Dietary twist: Swap potatoes for sweet potatoes or parsnips for a sweeter, earthier vibe.
- Extra spice: If you like heat, sprinkle some red chili flakes over before baking.
Step-by-Step: How I Make One Pan Lemon Chicken and Potatoes Recipe
Step 1: Prep and Preheat
First things first, get your oven warmed up to 400°F (200°C). While it heats, mix up the sauce using olive oil, minced garlic, tomato paste, lemon juice and zest, salt, oregano, black pepper, and paprika. Whisk it all together until it’s smooth and combined—that way, every piece of chicken and potato will be perfectly coated with flavor.
Step 2: Prep the Chicken and Potatoes
Chop your potatoes into even pieces so they cook uniformly. I like to keep the skin on for extra texture and nutrients. Then, pat both the chicken and potatoes dry with paper towels—that helps the skin get crispy in the oven rather than steaming.
Step 3: Arrange and Coat
Lay the chicken pieces and potatoes in a single layer on your sheet pan or roasting tin. Pour the sauce over everything and use your hands or a brush to rub it in until fully coated. This step is key for that big punch of flavor.
Step 4: Bake and Rest
Bake at 400°F (200°C) for about 40 minutes. You want the potatoes tender and the chicken cooked through with an internal temperature of 165°F (74°C). Let it rest five minutes after pulling it from the oven so the juices settle—this makes the meat even juicier.
Top Tip
After trying this recipe dozens of times, I've learned that a few small tricks make a big difference in the final dish.
- Pat Dry for Crispiness: Always make sure your chicken and potatoes are nicely dried before coating them with the sauce to achieve that beautiful golden skin.
- Even Potato Sizes: Cut potatoes into uniform chunks so they cook evenly; no one wants half-baked spuds in their dinner.
- Lemon Zest Rocks: Don’t skip the lemon zest—it adds that extra layer of brightness beyond just the juice.
- Check Internal Temp: Use a meat thermometer to avoid overcooking the chicken—it should hit a safe 165°F (74°C) but no more.
How to Serve One Pan Lemon Chicken and Potatoes Recipe
Garnishes
I always sprinkle fresh chopped parsley on top for a burst of color and fresh herb flavor. If I have a lemon on hand, a quick extra squeeze over the plate before serving lifts everything beautifully.
Side Dishes
Since the potatoes are already part of the dish, I typically add a crisp green salad or some steamed asparagus on the side to lighten the meal. A simple arugula salad with a tangy vinaigrette pairs well too.
Creative Ways to Present
For a dinner party, I’ve served this on a large wooden board garnished with lemon slices and whole garlic cloves roasted alongside the chicken—it’s rustic and impressive without extra work.
Make Ahead and Storage
Storing Leftovers
I recommend letting the chicken and potatoes cool completely before transferring to an airtight container. Stored this way, leftovers last 3-4 days in the fridge. I usually eat mine cold on salad or warmed up for a quick meal.
Freezing
I’ve frozen this dish successfully by portioning leftovers into freezer-safe containers. Thaw overnight in the fridge before reheating. Potatoes can get a bit softer after freezing but the flavor holds up wonderfully.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes to help restore crispiness to the chicken skin and warmed-through potatoes. Microwave works in a pinch but you’ll lose that texture.
Frequently Asked Questions:
You can swap chicken breasts, but keep in mind that they cook faster and can dry out more easily. To avoid this, reduce the baking time and consider marinating them a bit longer in the sauce for added moisture.
Yukon Gold or red potatoes are ideal because they roast well without falling apart and develop a nice crispy edge while staying creamy inside.
The best way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). Alternatively, cut into the thickest part and check that juices run clear with no pinkness inside.
Absolutely! Vegetables like green beans, carrots, or Brussels sprouts can be added. Just keep in mind their cooking times and add them accordingly—denser veggies earlier, quicker-cooking ones later in the baking process.
Final Thoughts
This One Pan Lemon Chicken and Potatoes Recipe has become such a comforting staple in my kitchen. It’s reliable, flavorful, and perfect for those days when you want something delicious without standing over the stove. I hope you'll find as much joy in making and sharing it as I have over the years—sometimes the simplest meals turn out the most unforgettable.
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Delicious Recipe
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
A flavorful and easy one-pan chicken and potatoes recipe featuring tender chicken thighs and drumsticks roasted with garlic, lemon, oregano, and paprika for a deliciously crispy and juicy meal perfect for any weeknight dinner.
Ingredients
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes
Sauce
- 4 cloves garlic, minced
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 1 ½ tablespoon tomato paste
- 1 teaspoon salt
- ½ tablespoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon paprika
Garnish
- Parsley to garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F/200°C to ensure it's hot and ready for roasting your chicken and potatoes.
- Prepare Sauce: In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix thoroughly to create a flavorful sauce.
- Prepare Ingredients: If needed, chop the potatoes into evenly sized smaller pieces for even cooking. Pat the chicken and potatoes dry with kitchen paper to remove excess moisture for better roasting.
- Arrange Chicken and Potatoes: Place the chicken and potatoes on a large sheet pan or roasting tin. Pour the prepared sauce over them and rub it in to ensure everything is fully coated with the flavors.
- Bake: Bake in the preheated oven at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken is fully cooked through.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 minutes to allow the juices to redistribute in the chicken. Garnish with fresh parsley before serving.
Notes
- To check doneness, use a food thermometer to ensure the chicken reaches an internal temperature of 165°F/74°C or cut into the thickest part to check that juices run clear with no pinkness.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Patting the chicken and potatoes dry before roasting helps to achieve crispier skin and edges.
- If using larger potatoes, chop them into uniform pieces to ensure even cooking with the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg
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