Can I use chicken breasts instead of thighs and drumsticks?

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.

What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are ideal because they roast well without falling apart and develop a nice crispy edge while staying creamy inside.

How do I know when the chicken is fully cooked?

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.

Lemon Chicken and Potatoes: Easy, Juicy, Flavorful One Pan Meal

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

Scale

Chicken and Potatoes

2 lb chicken thighs and drumsticks
22 oz potatoes

Sauce

4 cloves garlic, minced
1/4 cup olive oil
1/2 cup lemon juice
1 Tbsp lemon zest
1 1/2 Tbsp tomato paste
1 tsp salt
1/2 Tbsp dried oregano
1/2 tsp black pepper
1 tsp paprika

Garnish

Parsley to garnish

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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