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Easy One-Pan Lemon Herb Chicken and Potatoes

one pan lemon herb chicken and potatoes - featured image
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A simple, delicious one-pan meal featuring juicy chicken thighs and crispy potatoes roasted with lemon, garlic, and fresh herbs. Perfect for busy weeknights or impromptu gatherings.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1.5 pounds baby potatoes (or Yukon Gold potatoes, halved or quartered)
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, smashed
  • 2 lemons (one for juicing, one for slicing)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep the potatoes: Wash and dry baby potatoes. Halve if larger than a golf ball. Toss with 2 tablespoons olive oil, a pinch of salt, and a grind of pepper. Set aside.
  3. Prep the chicken: Pat chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika.
  4. Make the herb mixture: In a small bowl, combine chopped rosemary, thyme leaves, remaining 2 tablespoons olive oil, and juice of one lemon. Stir to combine.
  5. Arrange everything on the pan: Drizzle baking sheet with a little olive oil. Place chicken thighs skin-side up in the center, leaving space. Arrange potatoes around chicken in a single layer. Tuck smashed garlic cloves and lemon slices in between.
  6. Add the herb oil: Drizzle herb oil mixture over chicken and potatoes. Ensure everything gets a little coating.
  7. Roast for 35-40 minutes. After 20 minutes, check and stir potatoes if browning too quickly. Chicken is done when internal temperature reaches 165°F (74°C) and skin is golden and crispy. Potatoes should be fork-tender with crispy edges.
  8. Rest and garnish: Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and a squeeze of lemon juice from remaining lemon half. Serve directly from the pan.

Notes

Don’t skip drying the chicken for crispy skin. Use a meat thermometer for best results. For extra crispy potatoes, parboil for 5 minutes before roasting. Let the pan rest for 5 minutes before serving. If skin isn’t crispy enough, broil for 2-3 minutes.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, roasted chicken and potatoes, easy weeknight dinner, sheet pan dinner

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