Lemon Garlic One Pan Chicken and Potatoes Recipe is my go-to for busy weeknights when I crave something bursting with bright, zesty flavors but don’t want to spend hours in the kitchen. Trust me, this dish nails that delicious lemony punch alongside tender, juicy chicken and perfectly roasted potatoes—all in one pan.
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Why You'll Love This Recipe
I have to say, this Lemon Garlic One Pan Chicken and Potatoes Recipe holds a special place in my heart because it delivers on flavor and simplicity, which is pretty much a winning combo in my book. I've made this countless times, and each time the garlic and lemon blend creates this wonderful aroma that fills the kitchen, making dinner feel a little more like an occasion.
- All-in-One Cooking: Everything cooks together on just one pan, meaning less cleanup and more time to enjoy your meal.
- Zesty, Garlic-Infused Flavor: The lemon juice and zest combined with fresh garlic make the chicken juicy and bright, not overpowering.
- Perfectly Crispy Potatoes: Roasting the potatoes alongside the chicken ensures they soak up all the lovely flavor and get nice and crispy on the outside.
- Flexible and Foolproof: Whether you’re a seasoned cook or a beginner, this recipe promises a delicious result every time.
Ingredients & Why They Work
This recipe strikes a beautiful balance with simple pantry staples that come together to create an irresistible flavor profile. The lemon and garlic combo is classic for good reason—they tenderize and infuse the chicken, while the potatoes absorb the sauce and crisp up nicely.
- Chicken thighs and drumsticks: These cuts stay juicy and flavorful throughout the roasting process, and their skin crisps beautifully.
- Potatoes: I like using Yukon Gold or red potatoes because they roast evenly and have a creamy interior.
- Garlic cloves: Fresh garlic adds a punch of savoriness that's hard to beat.
- Olive oil: Helps everything brown and adds a lovely fruity base.
- Lemon juice & zest: These bring brightness and a fresh contrast that lifts the dish.
- Tomato paste: Adds a subtle depth and umami without overpowering the lemon.
- Salt, oregano, black pepper, paprika: These seasonings round out the flavors with earthiness and a hint of warmth.
- Parsley: For garnish — adds a pop of color and a fresh finish.
Make It Your Way
I love playing around with this Lemon Garlic One Pan Chicken and Potatoes Recipe, especially by swapping herbs or adding a little spice to the mix. It’s so customizable that you can tailor it to fit exactly what you’re craving.
- Variation: Once, for a slightly smoky twist, I added a pinch of smoked paprika instead of the regular paprika—and it turned the dish into something quite special. You can also swap oregano for thyme for a subtly different herb note.
- Dietary Modifications: If you want to keep it lighter, skinless chicken breasts work fine—just watch the cooking time to avoid dryness.
- Seasonal Changes: Toss in some green beans or roasted carrots halfway through baking for added veggies.
Step-by-Step: How I Make Lemon Garlic One Pan Chicken and Potatoes Recipe
Step 1: Whip Up the Tangy Sauce
Start by mixing together olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika in a small bowl. I like to whisk it just until everything is well combined. This sauce not only flavors the chicken and potatoes but also helps keep everything moist and tender.
Step 2: Prep Your Chicken and Potatoes
Chop potatoes into even chunks so they roast uniformly—about the size of a golf ball is perfect. Pat everything dry with paper towels to avoid steaming and encourage crispy skin on your chicken. Place your chicken pieces and potatoes spaced out on a large sheet pan or roasting dish for the best browning.
Step 3: Coat and Roast
Pour that tangy sauce all over the chicken and potatoes, then gently rub it in so every piece is fully coated. Slide the pan into a preheated oven at 400°F (200°C) and roast for about 40 minutes, flipping the potatoes or chicken halfway if you like, until the chicken is cooked through and potatoes are tender with a bit of golden crisp.
Step 4: Rest and Garnish
Once out of the oven, let everything rest for 5 minutes. This little pause lets the juices redistribute so your chicken ends up super juicy. Finish with some freshly chopped parsley for an herbal, colorful touch before serving.
Top Tip
When I first tried this Lemon Garlic One Pan Chicken and Potatoes Recipe, the biggest challenge was getting perfectly crisp-skinned chicken without drying out the meat. After a few tries, I learned these tips make all the difference:
- Dry Your Chicken Thoroughly: Moisture is the enemy of crisp skin, so always pat your chicken dry before applying the sauce.
- Use a Hot Oven: Roasting at 400°F (200°C) helps form that golden crust quickly while keeping the chicken juicy inside.
- Don’t Crowd the Pan: Give your chicken and potatoes enough space so they roast rather than steam. A crowded pan means less crispiness.
- Let It Rest: Allowing the meal to rest after roasting locks in the juices and keeps everything tender.
How to Serve Lemon Garlic One Pan Chicken and Potatoes Recipe
Garnishes
I always keep it simple with freshly chopped parsley—it adds a lovely fresh flavor and brightens up the dish visually. Sometimes, I squeeze a little extra lemon juice over the top right before serving for an extra zing that brightens everything up.
Side Dishes
This recipe is pretty much a meal by itself, but I like pairing it with a crisp green salad or steamed green beans to add some freshness and balance to the plate.
Creative Ways to Present
For special occasions, I’ve arranged the chicken and potatoes on a large serving platter with lemon slices and a sprinkle of parsley. It looks rustic yet elegant, perfect for popping out in front of guests without a fuss.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before placing them in an airtight container. In my experience, they stay tasty for up to 3-4 days when refrigerated, making for easy next-day lunches or dinners.
Freezing
If you want to freeze this dish, separate the chicken from the potatoes to maintain texture. I freeze cooked chicken in freezer-friendly containers or bags for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
I reheat leftovers in a preheated oven at 350°F (175°C) until warmed through to keep the skin a bit crisp. Microwaving works in a pinch but can make things a bit soggy.
Frequently Asked Questions:
Yes, you can substitute chicken breasts, but keep in mind they cook faster and can dry out if overcooked. Monitor closely and consider turning the heat down a bit or reducing cooking time.
The best way is to use a meat thermometer—the internal temperature should reach 165°F (74°C). Alternatively, cut into the thickest part of the chicken; the juices should run clear with no pinkness.
Yes! You can marinate the chicken in the sauce a few hours or even overnight in the fridge, which intensifies the flavors. Just roast everything fresh when ready.
Yukon Gold or red potatoes are ideal because they hold their shape well and roast to a nice crispy texture without becoming mushy. Avoid waxy potatoes that might not crisp up properly.
Final Thoughts
I genuinely think this Lemon Garlic One Pan Chicken and Potatoes Recipe feels like a home-cooked hug on a plate. It’s approachable, packed with flavor, and gives you that comforting satisfaction without fuss. Whether you’re feeding a hungry family or just want an easy but impressive meal, give this a try—I promise it’ll become one of your favorites too.
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Delicious Recipe
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One Pan Chicken and Potatoes recipe is a simple and flavorful dish featuring tender chicken thighs and drumsticks roasted alongside crispy, golden potatoes. Marinated in a zesty lemon and garlic sauce with herbs and spices, this meal is easy to prepare and perfect for a satisfying dinner with minimal cleanup.
Ingredients
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes
Marinade and Sauce
- 4 cloves garlic, large
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tablespoon lemon zest
- 1 ½ tablespoon tomato paste
- 1 teaspoon salt
- ½ tablespoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon paprika
Garnish
- Parsley to garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F/200°C to prepare for roasting the chicken and potatoes evenly.
- Mix Sauce: In a small bowl, combine the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Whisk thoroughly to create a well-blended sauce.
- Prepare Ingredients: Chop the potatoes into smaller, even-sized pieces if needed. Pat both the chicken pieces and potatoes dry with kitchen paper to remove excess moisture for better roasting.
- Coat Chicken and Potatoes: Arrange the chicken and potatoes on a large sheet pan or roasting tin. Pour the prepared sauce over and rub it in, ensuring all pieces are evenly coated with the marinade.
- Roast: Bake at 400°F/200°C for 40 minutes or until the potatoes are tender and the chicken is cooked through, with an internal temperature reaching 165°F/74°C.
- Rest and Serve: Let the dish rest for 5 minutes after baking to allow juices to redistribute. Garnish with parsley and serve warm.
Notes
- Check the doneness of the chicken by using a food thermometer to ensure it reaches 165°F/74°C or by cutting into the thickest part to verify juices run clear.
- Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 3-4 days.
- For an extra crispy finish, you can broil the dish for 2-3 minutes after cooking, watching carefully to avoid burning.
- If you prefer, substitute dried oregano with fresh oregano for a brighter herb flavor.
- Use Yukon Gold or red potatoes for creamier texture; avoid waxy potatoes to ensure a crispy crust.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 115 mg
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