Print

Easy One-Pan Lemon Herb Chicken and Potatoes

one-pan lemon herb chicken and potatoes - featured image
Print Recipe

A quick and easy one-pan dinner featuring crispy-skinned chicken thighs and golden baby potatoes, all infused with bright lemon and aromatic herbs. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, thinly sliced
  • 1.5 lbs baby potatoes (Yukon Gold or red)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 sprigs fresh rosemary (optional)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. Wash and dry 1.5 lbs of baby potatoes. Cut any larger ones in half so they are roughly 1-inch pieces. In a large bowl, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them in a single layer on one side of the prepared baking sheet.
  3. In a small bowl, combine 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to form a paste.
  4. Pat 4 chicken thighs dry with paper towels. Rub the herb mixture all over the chicken, getting under the skin if possible. Place the chicken thighs on the other side of the baking sheet, skin side up.
  5. Slide lemon slices underneath each chicken thigh, between the meat and the pan. Arrange any extra lemon slices around the pan.
  6. Roast for 30-35 minutes. After 20 minutes, use tongs to toss the potatoes for even browning. The chicken should stay put.
  7. Check for doneness: chicken internal temperature should reach 165°F (74°C). Potatoes should be fork-tender with crispy edges. If needed, remove chicken and continue roasting potatoes for 5-10 minutes.
  8. Let the pan rest for 5 minutes. Sprinkle with fresh chopped parsley and serve with extra lemon wedges.

Notes

For extra crispy skin, switch oven to broil for the last 2-3 minutes, watching carefully. If using chicken breasts, reduce cooking time to about 25 minutes. Potatoes can be given a 10-minute head start if needed. Leftovers keep in the refrigerator for up to 4 days and reheat best in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, sheet pan dinner, easy weeknight dinner, chicken and potatoes, gluten-free, dairy-free

Find it online: https://dahliadishes.com/easy-one-pan-lemon-herb-chicken-and-potatoes/