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One Pan Lemon Garlic Chicken and Potatoes

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Bright lemon, warm garlic, and tender chicken roast with golden potatoes on one pan for a flavorful and easy dinner.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb)
  • 1.5 lb baby potatoes, halved
  • 2 lemons (zest and 1/4 cup juice; extra slices for the pan)
  • 5 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey (optional, for balance)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 cup low-sodium chicken broth or water (optional, for extra pan sauce)
  • Fresh parsley, chopped, for garnish
  • 1 tbsp butter (optional, to finish)

Instructions

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment. Pat chicken dry.
  2. Halve baby potatoes. Zest and juice the lemons; mince the garlic.
  3. Whisk olive oil, lemon juice and zest, garlic, Dijon, honey (if using), oregano, thyme, paprika, red pepper flakes, salt, and black pepper in a bowl.
  4. Toss potatoes with about one-third of the marinade and spread them on the pan in a single layer.
  5. Rub the chicken with the remaining marinade and place chicken skin-side up on the pan, nestling between the potatoes. Add lemon slices and pour broth or water around the pan.
  6. Roast for 25 minutes, tossing the potatoes once and spooning a little pan juice over them.
  7. Continue roasting for 10–15 minutes more until the chicken reaches 165°F (74°C) and the potatoes are tender and golden. Broil for 2–3 minutes at the end for extra crisp skin.
  8. Rest for 5 minutes, then swirl in butter to the hot pan juices if desired. Sprinkle with parsley and a squeeze of fresh lemon before serving warm.

Notes

For best skin crisping, dry chicken skin well. Store leftovers with pan juices to maintain moisture.

Nutrition

Find it online: https://diymealprep.com/one-pan-lemon-garlic-chicken-and-potatoes/