Juicy chicken thighs and tender potatoes baked with lemon, garlic, and herbs in one pan. Easy, delicious, and perfect for busy nights.
I still remember the first time I made this One Pan Chicken and Potatoes Recipe. It was one of those chaotic weekdays when I got home late, stared at my fridge, and thought, What can I throw together without totally losing my mind? There they were: chicken thighs, some potatoes I’d almost forgotten about, and a lemon. Not much to work with—or so I thought.
But as I started chopping and mixing, something magical happened. The aroma of lemon and garlic filled the kitchen, and suddenly, it felt like I had everything under control. By the time it was roasting in the oven, the kids were sniffing around, asking, “What’s for dinner?” And when I finally pulled that golden, crispy chicken out, everyone dove in like it was a feast.
Now, this recipe has become a bit of a lifesaver for me. It’s not just food; it’s comfort in a pan.
Why You’ll Love This One Pan Chicken And Potatoes Recipe?
- Minimal Effort, Maximum Flavor: The lemon-garlic marinade does all the heavy lifting here.
- One Pan, One Mess: Cleaning up is a breeze.
- Customizable: Add veggies, swap herbs—it’s a recipe that bends to your whims.
- Family-Approved: Even picky eaters can’t resist the crispy chicken and buttery potatoes.
Ingredient Notes:
This recipe keeps it simple, but every ingredient plays a big role. Here’s what you need to know:
- Chicken Thighs: Bone-in, skin-on thighs are the key to juicy meat and crispy skin.
- Russet Potatoes: These soak up the lemony, garlicky juices like a dream. Sweet potatoes can work too, but they’ll have a sweeter twist.
- Lemon: Fresh is non-negotiable. The juice brightens the dish, and the zest adds that extra zing.
- Garlic: Honestly, is there such a thing as too much garlic? Not here.
- Olive Oil: Go for extra virgin. It’s the base of the marinade and adds richness.
- Herbs: Rosemary and oregano are classics, but thyme or dill are great swaps.
How To Make One Pan Chicken And Potatoes?
Step 1: Prep the Marinade
Start by whisking together olive oil, lemon juice, lemon zest, chicken broth, garlic, rosemary, oregano, salt, and pepper. It’s like a little citrusy magic in a bowl.
Step 2: Assemble the Dish
Toss your chicken thighs and potato wedges into a baking dish. Pour the marinade over everything, making sure it all gets coated. Lay lemon slices on the potatoes (not the chicken—crispy skin is sacred).
Step 3: Roast to Perfection
Pop the dish in a 425°F oven for about 45–50 minutes. Halfway through, baste the chicken and potatoes with those incredible pan juices to keep things juicy and flavorful.
Step 4: Broil for the Finale
Once the chicken is cooked through, remove it from the pan and let it rest. Turn the broiler to high and let the potatoes caramelize for 5 minutes. That golden, slightly crispy finish? Perfection.
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Step 5: Serve and Enjoy
Plate the chicken and potatoes, drizzle the sauce over the top, and sprinkle with freshly chopped oregano. Dinner is served!
Storage Options:
Leftovers? Lucky you. Store them in an airtight container in the fridge for up to three days. Reheat in the oven to keep that chicken skin crispy and the potatoes flavorful. Freezing works for the chicken, but the potatoes might lose their texture.
Variations and Substitutions:
- Veggie Add-Ins: Carrots, zucchini, or green beans work beautifully.
- Different Proteins: Bone-in pork chops or turkey thighs are excellent swaps.
- Potato Swaps: Sweet potatoes or even baby potatoes are great alternatives.
- Herb Variations: Thyme, dill, or even parsley can add a new twist.
What to Serve with One Pan Chicken And Potatoes?
- Crusty Bread: Perfect for soaking up the sauce. Don’t skip this.
- Fresh Salad: A simple side salad with vinaigrette adds a fresh contrast.
- Roasted Veggies: Bell peppers or Brussels sprouts bring color and flavor.
- A Glass of Wine: Sauvignon Blanc or Pinot Noir pairs perfectly.
Frequently Asked Questions:
Can I use boneless chicken thighs?
Absolutely, but reduce the cooking time slightly since they cook faster.
Can I prep this ahead of time?
Yes! Marinate everything and refrigerate until you’re ready to bake.
What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, but fresh zest really makes a difference.
This One Pan Chicken and Potatoes Recipe is proof that simple ingredients can create something extraordinary. It’s comforting, flavorful, and ridiculously easy. Whether it’s a busy weeknight or a lazy Sunday dinner, this dish is here for you. Give it a try—I’d love to hear how it turns out!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
One Pan Chicken And Potatoes Recipe
Ingredients
- 6 chicken thighs bone-in and skin-on
- 3 russet potatoes peeled and cut into large wedges
- 2 large lemons juiced (zest of half a lemon)
- 1 large lemon thinly sliced
- ½ cup extra virgin olive oil
- 1 tbsp garlic grated
- 1 tbsp dried oregano
- 2 tsp dried rosemary
- ½ cup chicken stock or vegetable stock
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp fresh oregano chopped (or parsley for garnish)
Instructions
Prepare the Oven and Marinade
- Preheat your oven to 425°F (220°C). In a small mixing bowl, combine the olive oil, lemon juice, lemon zest, chicken stock, garlic, dried oregano, dried rosemary, kosher salt, and black pepper. Whisk until thoroughly blended to form a flavorful marinade.
Assemble the Ingredients
- Place the chicken thighs and potato wedges into a large baking dish or roasting pan. Pour the marinade over the chicken and potatoes, ensuring everything is well-coated. Gently toss the ingredients within the dish to evenly distribute the flavors. Arrange the lemon slices atop the potatoes, avoiding placement on the chicken to allow the skin to crisp during cooking.
Roast the Dish
- Transfer the prepared dish to the oven and roast for 45–50 minutes, or until the chicken reaches an internal temperature of 170°F (75°C) and the skin is golden. Halfway through the cooking time (approximately 25–30 minutes), baste the chicken and potatoes with the pan juices to enhance flavor and prevent drying.
Broil for Final Touch
- Once the chicken is cooked, remove it from the dish and set aside to rest. Turn the oven broiler to high and place the dish with the potatoes back into the oven. Broil for approximately 5 minutes or until the potatoes develop a caramelized, golden surface. Monitor closely to prevent over-browning.
Garnish and Serve
- Arrange the chicken and potatoes on a serving platter. Drizzle the remaining pan sauce over the top for added flavor. Garnish with freshly chopped oregano or parsley for a fresh, vibrant finish. Serve immediately and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
