One Pan Lemon Chicken And Potatoes

Name: One Pan Lemon Chicken And Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 1 pound baby potatoes, halved; 2 lemons (juiced and zested); 4 cloves garlic, minced; 3 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon fresh thyme or rosemary

Highlighted under: Fast & Flavorful

I love making One Pan Lemon Chicken and Potatoes when I want a meal that's both simple and bursting with flavor. This dish brings together tender chicken, zesty lemon, and fluffy potatoes all cooked in one pan, making cleanup a breeze. The bright citrus notes really elevate the flavors, and it's a quick dinner option that doesn't compromise on taste. With just a few ingredients, I can have a delicious and satisfying meal on the table in under an hour. It’s perfect for busy weeknights or when I have guests over.

Created by

Lillian Hayes

Last updated on 2026-02-15T02:41:36.319Z

When I first made One Pan Lemon Chicken and Potatoes, I was amazed at how such simple ingredients could create such a vibrant dish. I marinated the chicken in fresh lemon juice, garlic, and herbs, which not only tenderized the meat but also infused it with incredible flavor. Baking everything together allowed the chicken juices to mingle with the potatoes, creating a deliciously cohesive meal.

The key to success here is the timing and temperature. I learned that starting the potatoes in the oven allows them to get crispy while the chicken cooks to juicy perfection. Using a mix of baby potatoes and adding them to the pan early guarantees that every bite is a harmonious blend of tangy and savory. Plus, using just one pan saves on cleanup time!

Why You'll Love This Recipe
Zesty lemon flavor that brightens the dish
Comforting potatoes that soak up juices
Quick, simple, and perfect for weeknight dinners

Marinating for Maximum Flavor

Marinating the chicken is a crucial step that significantly enhances the dish’s flavor. The acid from the lemon juice tenderizes the meat while infusing it with bright, zesty notes. Make sure to coat the chicken evenly with the marinade; using a resealable plastic bag can make this process easier and ensures that every inch of the chicken is soaked in the citrus goodness. Letting it marinate for a full 15 minutes is ideal, but if you can spare a bit longer, you can let it sit in the fridge for up to 2 hours for even deeper flavor get absorbed.

Don’t discard the leftover marinade after adding the chicken! It becomes a flavorful sauce as it bakes with the chicken and potatoes. Just pour it over the dish before placement in the oven to intensify the overall taste. As the chicken cooks, the juices will mingle with the potatoes, creating a cohesive dish that's bursting with lemony goodness.

Perfecting the Potatoes

Choosing the right type of potato matters for achieving the best texture. Baby potatoes work exceptionally well due to their creamy interior and ability to develop a crispy exterior. Halving them allows for even cooking and enhances their surface area, helping them absorb the delicious marinade. If you can't find baby potatoes, Yukon Gold or red potatoes make excellent substitutes due to their buttery flavor and waxy texture that holds up well during roasting.

When tossing the potatoes with olive oil, salt, and pepper, make sure they are evenly coated to develop a nice caramelization as they roast. Keep an eye on them during the last 10 minutes of cooking; you want them fork-tender but not falling apart. If some potatoes are larger than others, consider cutting them into smaller pieces for even cooking.

Serving Suggestions and Storage Tips

For a rustic presentation, serve the One Pan Lemon Chicken and Potatoes directly from the baking dish. Garnishing with fresh herbs like parsley or extra lemon zest adds a lovely visual appeal and freshness. You can also accompany this dish with a simple green salad or steamed vegetables to balance the richness of the chicken and potatoes, creating a well-rounded meal.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheating is simple; just pop it back into a preheated oven at 350°F (175°C) until warmed through, about 15 to 20 minutes. For long-term storage, you can freeze the dish as well. Make sure to allow it to cool before transferring it to a freezer-safe container, and consume within 2 months for the best quality.

Ingredients

Main Ingredients

4 boneless, skinless chicken thighs
1 pound baby potatoes, halved
2 lemons (juiced and zested)
4 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh thyme or rosemary

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Marinade

In a bowl, combine the lemon juice, zest, garlic, olive oil, thyme, salt, and pepper. Mix well.

Marinate the Chicken

Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for about 15 minutes.

Prepare the Potatoes

While the chicken marinates, place the halved baby potatoes in a baking dish. Drizzle with olive oil, salt, and pepper, and toss to coat.

Combine and Bake

Nestle the marinated chicken thighs among the potatoes in the baking dish. Pour any remaining marinade over the top, then place in the preheated oven.

Cooking Time

Bake for about 35-40 minutes, or until the chicken is cooked through and the potatoes are tender. You can broil for a few minutes at the end to get a lovely golden brown on the chicken.

Serve

Once done, remove from the oven and let it sit for a few minutes. Serve warm with fresh lemon wedges for an extra burst of flavor.

Pro Tips

For extra flavor, consider adding seasonal vegetables such as asparagus or bell peppers to the pan halfway through cooking. This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Technique Tips for Perfect Results

Ensuring that your oven is properly preheated is essential for the best cooking results. An oven that's not hot enough can cause the chicken and potatoes to steam, rather than roast, leaving you with a less desirable texture. Use an oven thermometer if you're unsure about your oven’s accuracy, aiming for a consistent temperature of 400°F (200°C).

During the cooking process, I like to check the chicken's internal temperature with a meat thermometer; you're looking for it to reach 165°F (74°C) for safe consumption. Additionally, if your chicken hasn't achieved the golden brown outside that you desire, a few minutes under the broiler can give it that beautiful finish. Just keep a watchful eye to avoid burning.

Recipe Variations and Adjustments

This One Pan Lemon Chicken recipe is incredibly versatile. For a twist, try adding seasonal vegetables like asparagus, carrots, or bell peppers. Just make sure to cut them into similar-sized pieces as the potatoes to ensure even cooking time. For a spicy kick, sprinkle some red pepper flakes or add sliced jalapeños to the marinade.

If you're looking to make it healthier or gluten-free, you can substitute the olive oil with avocado oil, which has a higher smoke point. You can also use skin-on chicken for added richness and crunch, just be mindful to adjust the cooking time slightly to ensure thorough cooking.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may cook slightly faster, so adjust the cooking time accordingly.

→ Is this recipe suitable for meal prep?

Absolutely! You can prepare everything in advance and simply bake it when you're ready to eat.

→ What can I serve with this dish?

This dish pairs well with a simple green salad or steamed vegetables for a complete meal.

→ Can I use other herbs instead of thyme?

Yes, feel free to experiment with herbs like rosemary, oregano, or parsley based on your preference.