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Family Favorite One-Pan Lemon Herb Chicken and Potatoes

one-pan lemon herb chicken and potatoes - featured image
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This one-pan lemon herb chicken and potatoes is a simple, delicious weeknight dinner that delivers crispy potatoes and juicy chicken with minimal cleanup. Perfect for busy families, it’s comfort food that works for real life.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large lemon (zest and juice)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt (kosher salt preferred; reduce to 3/4 teaspoon if using table salt)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon paprika (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 cut Yukon Gold potatoes into 1-inch chunks. Place them in a large mixing bowl.
  3. In a small bowl, combine minced garlic, lemon zest, dried oregano, dried thyme, salt, pepper, and paprika. Stir in 2 tablespoons of olive oil. Set aside about 1 tablespoon of this mixture for the chicken.
  4. Pour the remaining herb mixture over the potatoes and toss well to coat. Spread them in a single layer on the prepared baking sheet.
  5. Roast the potatoes for 15 minutes.
  6. While potatoes are roasting, pat the chicken thighs dry with paper towels. Rub the reserved herb mixture all over the chicken, getting it under the skin if possible. Squeeze the juice of half the lemon over the chicken.
  7. After 15 minutes, remove the baking sheet from the oven. Use a spatula to move the potatoes to the sides, creating space in the center. Place the chicken thighs skin-side up in the center.
  8. Return the pan to the oven and roast for another 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and browned.
  9. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Notes

Pat the chicken dry for crispy skin. Give the potatoes a 15-minute head start for even cooking. Use a meat thermometer to ensure chicken reaches 165°F. Let the dish rest for 5 minutes before serving. For extra crispy skin, start the chicken skin-side down in a cold skillet for 5 minutes before transferring to the baking sheet.

Nutrition

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

Find it online: https://prismtaste.com/family-favorite-one-pan-lemon-herb-chicken-and-potatoes/