This one-pan roasted lemon chicken with potatoes is a simple yet satisfying meal that combines crispy, golden chicken with tender, citrus-infused potatoes.
Packed with protein and fiber, it’s naturally wholesome while featuring heart-healthy olive oil and fresh herbs.
Quick to prepare and easy to clean up, this dish is perfect for busy weeknights, meal prep, or a comforting weekend dinner without compromising on flavor or nutrition.
Crispy Lemon Garlic Chicken Potatoes
Equipment
- 1 x 9×13-inch Baking Dish
- 1 × small mixing bowl or jar
- 1 × whisk or fork
- 1 × cutting board
- 1 × knife
- 1 × oven
Ingredients
- 4 × chicken thighs bone-in, skin-on
- 2 pounds × baby potatoes halved
- 4 –5 × lemons zest and juice
- ¼ cup × olive oil
- 2 tablespoons × fresh rosemary chopped
- 3 cloves × garlic minced
- 1 teaspoon × smoked paprika
- ½ teaspoon × dried oregano
- 2 teaspoons × salt
- 1 teaspoon × black pepper
- Arugula for serving (optional)
Instructions
- Preheat Oven for Perfect Roasting: Begin by preheating your oven to 400°F (200°C). This high temperature ensures the chicken skin crisps beautifully while the potatoes roast to a golden, tender perfection. Place your oven rack in the middle position to allow even heat circulation, which is crucial for achieving a uniformly cooked dish.
- Prepare the Lemon Herb Marinade: In a small mixing bowl or jar, combine ¼ cup of olive oil, the zest of one lemon, and the juice of two lemons (about ¼ cup). Add 2 tablespoons of finely chopped fresh rosemary, 3 minced garlic cloves, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, 2 teaspoons salt, and 1 teaspoon black pepper. Whisk everything together thoroughly until it forms a smooth, fragrant mixture. This aromatic blend will infuse both the chicken and potatoes with bright, savory flavor.
- Arrange Chicken in Baking Dish: Place 4 bone-in, skin-on chicken thighs in a 9×13-inch baking dish, ensuring the skin side is facing up. Leaving the skin on is essential for that golden, crispy finish. Position the thighs so they are not overcrowded, allowing heat to circulate evenly around each piece.
- Prepare and Position Potatoes: Halve 2 pounds of baby potatoes and scatter them evenly around the chicken in the baking dish. For best results, try to keep the cut sides facing down toward the pan, which helps them caramelize and develop a slightly crisp exterior.
- Coat Chicken and Potatoes: Pour the prepared lemon herb marinade evenly over the chicken and potatoes. Using your hands or a spoon, gently rub the mixture into the chicken skin and over each potato piece, ensuring every surface is coated. The lemon juice and olive oil will help the skin crisp while imparting a bright, tangy flavor.
- Add Lemon Wedges for Extra Flavor: Cut the remaining lemons in half and tuck 4 lemon halves among the chicken and potatoes. These wedges will roast alongside the dish, releasing additional citrus aroma and juice that enhances the overall flavor.
- Roast in the Oven: Place the baking dish in the preheated oven and roast for 60 minutes. During this time, the chicken will cook through, the skin will turn golden brown, and the potatoes will become tender and infused with the lemon herb flavors. For even cooking, you may rotate the pan halfway through the roasting process.
- Broil for Extra Crispiness: Once the chicken is fully cooked (internal temperature should reach 165°F / 74°C), switch your oven to broil. Broil for 3–5 minutes, keeping a close eye to prevent burning. This step gives the chicken skin an irresistible deep golden color and extra crunch.
- Prepare Serving Base: While the chicken finishes, prepare a bed of fresh arugula on each serving plate. The peppery greens complement the rich, roasted flavors and add a fresh, nutritious element to the meal.
- Assemble and Serve: Carefully transfer the roasted chicken and potatoes onto the bed of arugula. Spoon over some of the pan drippings for extra flavor. Garnish with the roasted lemon wedges for a bright, fresh touch. Serve immediately while hot for the best taste and texture.
Notes
- For even cooking, try to select baby potatoes that are roughly the same size. This ensures they roast evenly alongside the chicken.
- Bone-in, skin-on chicken thighs yield the juiciest results, but boneless or skinless cuts can be used with slightly adjusted cooking times.
- Don’t skip the lemon wedges—they roast beautifully, adding an extra layer of tangy flavor to the dish.
- Use a meat thermometer to guarantee perfectly cooked chicken; aim for an internal temperature of 165°F (74°C).
- Leftover chicken and potatoes reheat well in the oven, maintaining flavor and texture better than a microwave.
Chef’s Secrets: Techniques For Best Results
Achieving the perfect balance of crispy skin and tender meat requires a few key techniques.
First, allow the chicken to sit at room temperature for 10–15 minutes before roasting; this helps it cook more evenly.
Rubbing the marinade thoroughly under the skin enhances flavor penetration.
Additionally, cutting the potatoes evenly and positioning the cut side down in the pan encourages golden, caramelized edges.
Finally, broiling briefly at the end creates that signature crispy, golden finish that makes this dish irresistible.
Serving Suggestions: Delicious Pairing Ideas
This one-pan lemon chicken is versatile and pairs beautifully with a variety of sides.
Serve over a bed of peppery arugula for freshness, or alongside a simple green salad for a light, balanced meal.
For extra indulgence, roasted or sautéed vegetables like asparagus, carrots, or zucchini complement the citrus notes.
A sprinkle of fresh herbs, such as parsley or thyme, brightens the dish further. Leftovers make excellent protein-rich lunch bowls with quinoa, rice, or couscous.
Storage Tips: Keep Flavor And Texture
Store any leftovers in an airtight container in the refrigerator for up to three days.
To maintain crispiness, reheat in the oven at 350°F (175°C) rather than using a microwave.
The pan drippings can be kept separately and reheated gently to drizzle over the chicken, keeping it moist and flavorful.
For meal prep, consider roasting the potatoes and chicken separately so textures remain optimal during reheating.
Freezing is also possible for up to one month, though the chicken skin may lose some crispness.
Frequently Asked Questions
1. Can I use chicken breasts instead of thighs?
Yes, boneless or bone-in chicken breasts work well, but adjust cooking time to 20–30 minutes depending on thickness.
Always check with a thermometer to reach 165°F (74°C) internally.
2. Can I make this dish ahead of time?
Absolutely. You can prep the chicken, potatoes, and marinade a day ahead and store in the fridge.
Roast the day you plan to serve for the best texture and flavor.
3. What if I don’t have fresh rosemary?
Dried rosemary can be used as a substitute; use about 1 tablespoon dried instead of 2 tablespoons fresh.
Fresh herbs, however, provide brighter flavor and aroma.
4. How can I make the potatoes extra crispy?
Ensure the potatoes are cut evenly and placed cut-side down in the pan.
Drizzle with olive oil and avoid overcrowding the pan. Broiling for a few minutes at the end enhances crispiness.
5. Is this recipe healthy?
Yes, it’s high in protein and fiber, contains heart-healthy fats from olive oil, and is naturally low in processed ingredients.
Using a bed of greens like arugula adds vitamins and a refreshing balance to the roasted flavors.
