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Easy One-Pan Lemon Garlic Chicken and Potatoes

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Juicy bone-in chicken thighs and crispy baby potatoes roasted together in a lemony garlic sauce. This simple one-pan meal comes together in under an hour with minimal cleanup and is perfect for busy weeknights.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680g)
  • 1.5 lbs (680g) baby potatoes (Yukon Gold or red potatoes)
  • 6 cloves garlic, smashed
  • 2 lemons (one juiced, one sliced)
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2g) black pepper, freshly ground
  • 1 teaspoon (2g) dried oregano
  • ½ teaspoon (1g) paprika (sweet or smoked)
  • ¼ cup (60ml) low-sodium chicken broth
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Take the chicken thighs out of the fridge and let them sit on the counter for about 10 minutes. Pat them dry with paper towels.
  2. Wash the baby potatoes and cut any larger ones in half so they are roughly the same size. Toss them in a bowl with 1 tablespoon of olive oil, a pinch of salt, and some pepper. Set aside.
  3. In a small bowl, combine the remaining 2 tablespoons of olive oil, the juice of 1 lemon, the smashed garlic cloves, dried oregano, paprika, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to combine.
  4. Place the seasoned potatoes in your skillet or baking dish in a single layer. Nestle the chicken thighs on top, skin side up. Pour the garlic-lemon mixture all over the chicken and potatoes, making sure to get some of the garlic cloves nestled in there. Tuck the lemon slices (from the second lemon) around the pan. Pour the chicken broth into the bottom of the pan, being careful not to pour it directly on the chicken skin.
  5. Roast for 40-45 minutes. About halfway through, baste the chicken with the pan juices using a spoon. The chicken is done when the skin is golden and crispy, and the internal temperature reaches 165°F (74°C) at the thickest part. The potatoes should be fork-tender and starting to brown on the edges.
  6. Take the pan out of the oven and let it rest for 5 minutes. Sprinkle with fresh parsley if using. Serve straight from the pan.

Notes

Pat chicken skin dry for crispy skin. Smash garlic cloves instead of chopping to avoid burning. Spread potatoes in a single layer for best results. Let chicken rest 5 minutes before serving. If skin isn’t crispy enough, broil for 2-3 minutes.

Nutrition

Keywords: one-pan chicken, lemon garlic chicken, roasted chicken and potatoes, easy weeknight dinner, sheet pan dinner

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