One Pan Chicken And Potatoes Recipe
A delightful One Pan Chicken and Potatoes Recipe featuring tender chicken thighs, golden potatoes, and a zesty lemon-garlic marinade. This easy-to-make dish is baked to perfection, combining crispy textures and vibrant flavors in every bite.
4 Servings
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
This dish is naturally gluten-free when prepared as instructed. However, if substituting chicken stock or using pre-packaged ingredients, ensure they are certified gluten-free to avoid cross-contamination.