Save A vibrant comforting dish featuring juicy chicken and tender potatoes roasted together with zesty lemon and fresh herbs all in a single pan for easy cleanup.
This is one of my go to dishes for busy weeknights as the ingredients come together quickly and the oven does the rest of the work.
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs
- Vegetables: 600 g (1.3 lb) baby potatoes halved 1 medium red onion cut into wedges 3 cloves garlic minced
- Marinade: 2 tablespoons olive oil Juice and zest of 1 large lemon 1 tablespoon fresh rosemary chopped or 1½ teaspoons dried 1 tablespoon fresh thyme leaves or 1½ teaspoons dried 1 teaspoon smoked paprika 1 teaspoon salt ½ teaspoon freshly ground black pepper
- Garnish: Fresh parsley chopped optional Lemon wedges optional
Instructions
- Step 1:
- Preheat your oven to 220°C (425°F) Lightly oil a large baking sheet or roasting pan
- Step 2:
- In a large bowl whisk together olive oil lemon juice and zest rosemary thyme smoked paprika salt and black pepper
- Step 3:
- Add chicken thighs to the bowl and toss to coat Add potatoes red onion and garlic then toss again until everything is well coated
- Step 4:
- Arrange chicken thighs skin-side up on the prepared pan Scatter potatoes and onions around the chicken in a single layer
- Step 5:
- Roast for 35 40 minutes or until the chicken is golden and cooked through (internal temperature should reach 74°C/165°F) and the potatoes are tender
- Step 6:
- Optional Broil for an additional 2 3 minutes for crispier skin
- Step 7:
- Remove from the oven rest for 5 minutes then garnish with fresh parsley and serve with lemon wedges if desired
Save This recipe always brings my family together around the dinner table to enjoy a wholesome meal.
Required Tools
Large mixing bowl Baking sheet or roasting pan Sharp knife Cutting board Tongs
Allergen Information
Contains no common allergens Always check ingredient labels for hidden allergens if you are unsure
Nutritional Information
Calories 395 Total Fat 18 g Carbohydrates 28 g Protein 32 g
Save This one pan lemon herb chicken and potatoes is sure to become a staple in your weekly meal rotation.
Recipe FAQs
- → What temperature is ideal for roasting chicken and potatoes?
Roasting at 220°C (425°F) helps achieve crispy skin on the chicken and tender potatoes in about 35-40 minutes.
- → Can I use chicken breasts instead of thighs?
Yes, but adjust the cooking time accordingly as breasts cook faster and can dry out if overcooked.
- → What herbs best complement the lemon chicken and potatoes?
Fresh rosemary and thyme provide aromatic, earthy flavors that balance the bright lemon zest and juice.
- → How do I get crispier chicken skin when roasting?
Bake skin-side up and optionally broil for 2-3 minutes at the end to enhance crispiness without drying the meat.
- → Can additional vegetables be added to this dish?
Yes, carrots or bell peppers can be added for color and variety; just ensure they roast evenly by cutting into similar sizes.