Crispy One-Pan Lemon Garlic Chicken and Potatoes
A quick and easy one-pan recipe featuring crispy bone-in chicken thighs and golden roasted baby potatoes with a bright lemon garlic flavor. Perfect for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved or quartered
- 4–5 cloves fresh garlic, minced
- Juice of 1 large lemon
- Zest of 1 large lemon
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 ½ teaspoons kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse and dry the baby potatoes, then halve or quarter them for even cooking.
- Toss potatoes in a bowl with 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and half the minced garlic.
- Pat dry the chicken thighs with paper towels.
- In a small bowl, mix 2 tablespoons olive oil, lemon zest, lemon juice, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon black pepper, and the remaining minced garlic.
- Rub the lemon garlic mixture all over the chicken thighs, including under the skin where possible.
- Place the chicken thighs skin-side up in an oven-safe skillet or roasting pan.
- Nestle the seasoned potatoes around the chicken in a single layer.
- Roast in the oven for 35-40 minutes, turning the potatoes halfway through (around 20 minutes) for even browning. Keep chicken skin facing up.
- Check that chicken reaches an internal temperature of 165°F (74°C), skin is golden and crispy, and potatoes are tender.
- Remove from oven and let rest for 5 minutes.
- Sprinkle with chopped fresh parsley before serving.
- Optional: Broil for 2-3 minutes at the end if chicken skin needs extra crispiness, watching carefully to avoid burning.
Notes
Pat chicken skin dry before seasoning to ensure crispiness. Roast at high heat (425°F) for best results. Turn potatoes halfway through cooking for even browning. Let chicken rest 5 minutes after roasting. Broil briefly if skin needs extra crispiness. Do not overcrowd the pan to allow potatoes to crisp properly. Can substitute oregano with rosemary or thyme. For a vegetarian option, replace chicken with cauliflower or portobello mushrooms. This recipe is naturally gluten-free and dairy-free.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Fat: 25
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: lemon garlic chicken, one-pan chicken recipe, crispy chicken thighs, roasted potatoes, easy dinner, weeknight meal, gluten-free, dairy-free