This Lemon Herb Chicken & Potatoes recipe is a simple, flavorful weeknight dinner packed with protein and fiber-rich vegetables.
The combination of juicy chicken, tender potatoes, and aromatic herbs creates a wholesome, low-saturated-fat meal that satisfies the whole family.
Quick to prepare and easy to bake, it’s perfect for meal prep or a comforting, everyday dinner.
Juicy Lemon Herb Chicken Potatoes
Equipment
- 1 large braiser pan or skillet
- 1 mixing bowl
- (1) Whisk
- 1 knife
- 1 cutting board
- Oven
Ingredients
Chicken & Vegetables:
- 4 chicken thighs or drumsticks bone-in
- 2 russet potatoes peeled and roughly chopped
- 2 leeks sliced into rounds
- 2 tbsp olive oil
- Salt and black pepper to taste
Lemon Herb Sauce:
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp orange zest
- 1 tsp lemon zest
- 2 cloves garlic crushed
- 3 tbsp fresh parsley chopped (plus extra for garnish)
- 2 tbsp fresh dill chopped
- 1 tbsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 400°F (200°C) to ensure even cooking. Choose a large braiser pan, oven-safe skillet, or roasting dish with enough space for the chicken and vegetables to sit comfortably without overcrowding. A roomy pan allows hot air to circulate, giving the chicken a beautifully crisped exterior and evenly cooked vegetables.
- Chop the Potatoes and Leeks: Peel the russet potatoes and cut them into roughly 1–1.5 inch chunks for even roasting. Trim the leeks, removing any tough green tops, and slice the white and light green portions into thin rounds. Rinse the leeks thoroughly to remove any hidden dirt or grit between layers. This step ensures tender, flavorful vegetables that complement the chicken.
- Toss Vegetables with Olive Oil and Seasoning: Place the chopped potatoes and leeks in the prepared pan. Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle lightly with salt and black pepper. Use your hands or a spoon to toss everything together until the pieces are evenly coated. This initial seasoning helps the vegetables absorb flavor while roasting.
- Arrange the Chicken Over Vegetables: Pat the chicken thighs or drumsticks dry with paper towels to remove excess moisture—this step helps the skin crisp beautifully. Place each piece of chicken directly on top of the prepared vegetables, spacing them evenly. By keeping the chicken elevated, it allows juices to drip onto the potatoes and leeks, enhancing their flavor during cooking.
- Make the Lemon Herb Glaze: In a separate mixing bowl, combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 teaspoon orange zest, 1 teaspoon lemon zest, and 2 crushed garlic cloves. Add 3 tablespoons chopped parsley, 2 tablespoons chopped dill, 1 tablespoon fresh thyme, 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon paprika. Whisk vigorously until the ingredients emulsify into a smooth, bright glaze that’s bursting with flavor.
- Coat Chicken and Vegetables with Sauce: Pour the lemon herb glaze evenly over each chicken piece, ensuring the sauce covers the top and sides. Next, drizzle any remaining sauce over the potatoes and leeks to infuse them with a citrusy, aromatic flavor. This step guarantees that every component of the dish is infused with the bright, savory notes of the herbs and citrus.
- Bake Covered for Moisture Retention: Cover the pan with a lid or aluminum foil and place it in the preheated oven. Bake for 35–45 minutes to allow the chicken to cook gently while keeping it moist. The covered baking helps the potatoes soften and absorb the delicious flavors from the glaze without drying out the chicken.
- Finish Baking Uncovered for Crispness: After the initial covered baking, remove the lid or foil and increase the oven temperature to 425°F (220°C). Continue roasting for an additional 30–45 minutes until the chicken skin turns golden brown and crispy. Check the potatoes with a fork to ensure they are tender. Adjust baking time if necessary, as oven temperatures and pan types can affect cooking.
- Optional Broil for Extra Crispiness: For an extra-crispy finish, place the pan under the broiler for 2–3 minutes at the very end of cooking. Keep a close eye on the chicken to prevent burning. This short broil step enhances the texture and caramelization of the skin, giving the dish a restaurant-quality appearance.
- Garnish and Serve: Remove the pan from the oven carefully. Spoon a little of the pan juices and glaze over each chicken piece to lock in flavor. Sprinkle additional fresh chopped parsley over the dish for a vibrant, aromatic garnish. Serve immediately, ensuring each plate gets a mix of tender chicken, roasted potatoes, and flavorful leeks for a satisfying and balanced meal.
Notes
- Use bone-in chicken thighs or drumsticks for juicier meat and richer flavor; skin-on helps achieve a crisp finish.
- Cut potatoes into uniform chunks to ensure even cooking.
- Leeks should be rinsed thoroughly to remove grit, as they can trap dirt between layers.
- Make the lemon herb glaze ahead of time to let the flavors meld, boosting aroma and depth.
- Baking covered first and uncovered later helps retain moisture while crisping the chicken skin.
- Broiling at the end is optional but gives a beautiful golden finish to the chicken.
Chef’s Secrets: Master Flavorful Lemon Chicken
The key to this dish lies in layering flavor. Patting the chicken dry before glazing ensures the skin crisps nicely while retaining juicy meat.
Tossing the vegetables in a touch of olive oil and seasoning before roasting allows them to absorb aromatic flavors from the chicken juices.
For a deeper flavor, let the lemon herb sauce sit for 10–15 minutes before pouring it over the chicken; this helps the garlic, herbs, and citrus meld into a fragrant, balanced glaze.
Using fresh herbs instead of dried elevates the brightness and complexity of the dish.
Serving Suggestions: Perfect Pairings For Dinner
Serve the roasted chicken and potatoes with a fresh, crisp salad, such as arugula with cherry tomatoes, or lightly steamed green beans to add color and extra nutrients.
A dollop of Greek yogurt or a squeeze of extra lemon on the side can enhance the citrusy notes of the glaze.
For a heartier meal, accompany the dish with a side of roasted carrots or sautéed zucchini.
This meal pairs beautifully with a light, crisp white wine like Sauvignon Blanc or a citrus-forward sparkling water for a refreshing finish.
Storage Tips: Keep Leftovers Fresh Longer
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
Let the food cool slightly before covering to prevent condensation, which can make the skin soggy.
Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crispness, or microwave in short intervals, stirring occasionally, if convenience is preferred.
You can also freeze cooked chicken and vegetables for up to 2 months; thaw in the refrigerator overnight and reheat gently for best results.
Frequently Asked Questions
1. Can I use boneless chicken instead?
Yes, boneless chicken thighs or breasts can be used, but cooking time will be shorter.
Keep an eye on the meat to avoid overcooking, as boneless pieces can dry out more quickly.
2. Can I substitute other vegetables for leeks?
Absolutely! Shallots, onions, or even sliced bell peppers work well.
Just ensure they are cut to similar sizes for even cooking alongside the potatoes.
3. How can I make this recipe spicier?
Add a pinch of red pepper flakes or a dash of smoked paprika to the glaze.
You can also brush the chicken with a little chili oil for a subtle heat without overpowering the citrus flavors.
4. Is it necessary to broil the chicken?
No, broiling is optional. It is mainly for achieving an extra-crispy skin. If you prefer a softer skin, simply finish the bake uncovered without broiling.
5. Can this recipe be made ahead for meal prep?
Yes, this recipe is perfect for meal prep. Cooked chicken and vegetables can be stored in separate containers for easy portioning.
Add fresh parsley or a squeeze of lemon just before serving to refresh the flavors.
