Crispy, zesty, and utterly comforting, this One Pan Lemon Chicken and Potatoes Recipe is one of those meals that feels like a warm hug on a busy weeknight. It’s simple to pull together but tastes like you’ve been cooking all day — trust me, you’re going to want this in your dinner rotation.
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Why You'll Love This Recipe
I honestly can’t get enough of this dish. The combination of juicy chicken thighs, tender roasted potatoes, and that bright lemony punch makes dinner feel both special and easy. Plus, it all cooks on one pan — fewer dishes, more time to enjoy the meal.
- Effortlessly Flavorful: The sauce blends lemon, garlic, and spices that soak right into the chicken and potatoes, making every bite pop.
- One-Pan Wonder: Cooking everything together means the flavors meld beautifully and clean-up is a breeze.
- Flexible and Family-Friendly: It’s a crowd-pleaser you can customize with your favorite herbs or vegetables.
- Perfectly Balanced Meal: Protein and starch all in one, making weeknight dinner planning simpler than ever.
Ingredients & Why They Work
These ingredients come together to create a bright, deeply savory dish. The lemon juice and zest give a fresh zing that lifts the richness of the chicken and earthy potatoes perfectly. Plus, simple pantry staples make this recipe practical and inspiring.
- Chicken thighs and drumsticks: These cuts stay juicy and tender during roasting, plus their skin crisps up wonderfully with that spice blend.
- Potatoes: I recommend a waxy variety like Yukon Gold or red potatoes; they hold shape well and soak up all those lovely flavors.
- Garlic: Freshly minced garlic infuses the whole pan with savory aroma you’ll notice from the first bite.
- Olive oil: It helps the marinade stick and ensures the chicken skin crisps up nicely.
- Lemon juice & zest: Both bring brightness and balance the richness of the dish with a fresh, citrus kick.
- Tomato paste: A surprising ingredient here that adds subtle depth and a hint of umami to the sauce.
- Salt, pepper, paprika, and oregano: These spices layer in classic Mediterranean flavors that complement lemon and chicken perfectly.
- Parsley: Adds a fresh herbal note and pretty pop of green at the end.
Make It Your Way
One of my favorite things about this One Pan Lemon Chicken and Potatoes Recipe is how versatile it is. I’ve played around with it depending on the season or what I have on hand, and it always comes out delicious.
- Variation: Sometimes I add green beans or asparagus tossed in olive oil and garlic right on the pan during the last 15 minutes of baking for an easy veggie boost — it’s always a hit with my family.
Step-by-Step: How I Make One Pan Lemon Chicken and Potatoes Recipe
Step 1: Mix the Magic Marinade
Start by combining olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika in a small bowl. I like to whisk it really well until it looks bright and glossy. This sauce is the heart of the recipe, so don’t rush—make sure everything is blended nicely for an even coating.
Step 2: Prep Your Chicken and Potatoes
Chop your potatoes if needed into even pieces so they cook uniformly—about bite-sized chunks work best. Pat the chicken and potatoes dry with a paper towel — this step helps the skin crisp up instead of steaming in the oven. Once dry, arrange everything on a large baking sheet or roasting tray.
Step 3: Coat and Roast
Pour your lemon garlic sauce over the chicken and potatoes, then use your hands or a spatula to really rub the marinade in so every piece is covered. Spread them out evenly on the pan, then bake in a 400°F (200°C) oven for about 40 minutes, or until the chicken is fully cooked and potatoes are tender.
Step 4: Rest and Garnish
Once out of the oven, let everything rest for 5 minutes so the juices can redistribute—this makes the chicken even juicier. Finish with a sprinkle of fresh parsley for color and an herbal brightness that ties everything together.
Top Tip
Having made this recipe multiple times, I’ve learned a few things that take it from great to absolutely foolproof. These tips saved me from a few “close calls” with dry chicken or unevenly cooked potatoes, and I’m sure they’ll help you too.
- Dry the chicken thoroughly: Moisture is the enemy of crispy skin. Use paper towels to get the skin nice and dry before adding the marinade.
- Even potato size: Cut your potatoes into uniform sizes so they roast evenly alongside the chicken and cook through at the same time.
- Don’t skip the resting time: Letting the dish rest after baking locks in the juices—especially for the chicken thighs.
- Use a thermometer if unsure: I like to check that chicken reaches an internal temperature of 165°F (74°C) to be safe without overcooking.
How to Serve One Pan Lemon Chicken and Potatoes Recipe
Garnishes
I usually finish with a handful of chopped fresh parsley—it adds just the right touch of green and a light herbal note that balances the lemon. Sometimes I add a few lemon wedges on the side for anyone who wants an extra citrus squeeze.
Side Dishes
Though the potatoes are part of the recipe, I like pairing this with something green like a simple arugula salad or roasted Brussels sprouts. That adds texture contrast and keeps the meal feeling fresh and complete.
Creative Ways to Present
For a special occasion, try serving this dish family-style on a rustic wooden board or a big white platter sprinkled with extra parsley and thinly sliced lemon rounds. It always looks so inviting and makes everyone want to dig in right away.
Make Ahead and Storage
Storing Leftovers
After the meal, let any leftovers cool completely, then store them in an airtight container in the fridge. I find they keep well for about 3-4 days, which means leftover lunches or quick dinners are always sorted.
Freezing
I’ve also frozen portions of this dish successfully. Just cool completely, portion into freezer-safe containers, and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best texture.
Reheating
To bring leftovers back to life, I reheat gently in a 350°F (175°C) oven for about 15-20 minutes until heated through and the skin crisps up again. You can also microwave but you might lose some crispiness.
Frequently Asked Questions:
You can use chicken breasts, but keep in mind they cook faster and tend to dry out more easily. If substituting, watch the cooking time closely and consider marinating them a bit longer to retain moisture.
The safest way is to use a meat thermometer and ensure the internal temperature reaches 165°F (74°C). Alternatively, cut into the thickest part of the chicken—juices should run clear with no pinkness.
Yes! You can prep the marinade and chop the potatoes a few hours or even a day ahead. Keep chicken and potatoes separate until you're ready to combine and roast to keep everything fresh.
Simple salads, steamed or roasted green vegetables, and crusty bread all pair nicely to balance the meal. I especially love a light arugula salad with a lemon vinaigrette on the side.
Final Thoughts
This One Pan Lemon Chicken and Potatoes Recipe is one of those meals I keep coming back to because it’s comforting, delicious, and so reliable. I hope you’ll give it a try soon — it’s the kind of dish that feels like it took hours to prepare but really only asks for a little bit of your time and love. Trust me, this recipe will make your weeknight dinners so much happier!
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Delicious Recipe
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This One Pan Chicken and Potatoes recipe offers a simple, flavorful, and hearty meal perfect for any weeknight or weekend dinner. Tender chicken thighs and drumsticks are roasted alongside golden potatoes in a zesty lemon, garlic, and tomato paste sauce, making cleanup minimal and taste maximal.
Ingredients
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes
Sauce
- 4 cloves garlic, large
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 1 ½ tablespoon tomato paste
- 1 teaspoon salt
- ½ tablespoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon paprika
Garnish
- Parsley to garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and potatoes.
- Make the sauce: In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Mix well until the sauce is smooth and fully combined.
- Prepare potatoes: If potatoes are large, chop them into smaller, even-sized pieces to ensure even cooking. Pat the potatoes and chicken dry with kitchen paper to remove any moisture for better roasting.
- Arrange ingredients: Place the chicken and potatoes evenly on a large sheet pan or roasting tin. Pour the sauce over everything and rub it in thoroughly so that all the chicken and potatoes are fully coated with the marinade.
- Bake: Roast in the oven at 400°F (200°C) for 40 minutes, or until the potatoes are tender and the chicken is cooked through. The chicken’s internal temperature should reach 165°F (74°C).
- Rest and serve: Let the dish rest for 5 minutes to allow juices to redistribute. Garnish with chopped parsley before serving for a fresh and vibrant finish.
Notes
- To check for doneness: Use a food thermometer to ensure the chicken’s internal temperature reaches 165°F (74°C) or cut into the thickest part to ensure juices run clear, with no pinkness.
- To store leftovers: Allow to cool, then transfer to an airtight container and refrigerate for up to 3-4 days.
- For extra crispiness, broil for the last 3-5 minutes if desired, watching carefully to prevent burning.
- You can substitute dried oregano with fresh if available—use about 3 tablespoon fresh oregano.
- Chicken thighs and drumsticks work best as they stay juicy and flavorful during roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
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