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One Pan Lemon Garlic Chicken and Potatoes

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A bright, cozy, and family-friendly dinner featuring juicy chicken thighs and creamy potatoes infused with lemon and garlic.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 lb / 900 g to 1.1 kg)
  • 1.5 lb (700 g) baby potatoes, halved
  • 1 large lemon (zest and juice), plus extra wedges for serving
  • 6 garlic cloves, minced
  • 3 tbsp olive oil
  • 2 tbsp butter, melted (optional)
  • 1/3 cup low-sodium chicken stock or water
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (optional)
  • 1 1/4 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or grease it lightly.
  2. Pat chicken thighs dry with paper towels. In a small bowl, mix lemon zest, half the lemon juice, garlic, olive oil, melted butter (if using), paprika, oregano, thyme, 1 tsp salt, and black pepper to make a paste.
  3. Rub most of the paste under and over the chicken skin. Place chicken on one side of the pan, skin-side up.
  4. Toss potatoes in the bowl with any leftover paste. Spread potatoes on the other side of the pan in a single layer. Pour the chicken stock around (not over) the chicken.
  5. Add a few thin lemon slices on top if you like.
  6. Roast for 35–40 minutes, until chicken skin is crisp and the internal temp reaches 165°F (74°C). Potatoes should be tender and golden on the edges.
  7. Squeeze the remaining lemon juice over the pan. Rest 5 minutes. Sprinkle with parsley. Serve with the pan juices and extra lemon wedges.

Notes

For extra crisp chicken skin, broil for the last 2–3 minutes. For lower fat, use skinless chicken thighs and cover for the first 20 minutes.

Nutrition

Find it online: https://recipesunfolded.com/one-pan-lemon-garlic-chicken-potato-recipe/

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