This One-Pan Lemon Herb Chicken & Potatoes is a juicy, flavorful, and easy dinner with minimal cleanup! Ready in 40 minutes—perfect for busy nights.
Why You’ll Love This Recipe
- One-Pan Wonder – Less mess, easy cleanup!
- Bold & Zesty – Lemon, garlic, and herbs create a delicious flavor.
- Meal-Prep Friendly – Great for leftovers.
- Family-Approved – A crowd-pleaser for all ages.
Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1.5 lbs baby potatoes (halved)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 1 lemon (juiced + slices for garnish)
- 1 tsp dried thyme (or rosemary)
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- Salt & black pepper to taste
- Fresh parsley (for garnish)
Step-by-Step Instructions
1. Preheat & Prep
- Preheat oven to 400°F (200°C).
- Toss potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Spread on a large baking sheet.
2. Season the Chicken
- Pat chicken dry, then rub with remaining olive oil, garlic, thyme, lemon juice, salt, and pepper.
3. Roast Together
- Place chicken on top of potatoes.
- Bake for 35-40 minutes until chicken is golden (internal temp: 165°F/74°C).
4. Broil for Crispiness (Optional)
- Broil for 2-3 minutes for extra crispy skin.
5. Garnish & Serve!
- Squeeze extra lemon juice, sprinkle parsley, and serve hot.
Nutrition (Per Serving)
- Calories: 450
- Protein: 28g
- Carbs: 30g
- Fat: 25g
Tips & Variations
✅ Extra Veggies? Add carrots or Brussels sprouts.
✅ No Bone-In Chicken? Use boneless (adjust cooking time).
✅ Crispier Skin? Pat chicken dry before seasoning.
