One Pan Lemon Chicken And Potatoes

Name: One Pan Lemon Chicken And Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone-in and skin-on; 1 lb baby potatoes, halved; 2 lemons, one sliced and one juiced; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried rosemary; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Modern Comfort Food Inspiration

I absolutely love this One Pan Lemon Chicken and Potatoes dish! It’s so simple to prepare, yet bursting with flavor. The zesty lemon and fragrant rosemary infuse the chicken and potatoes, creating a dish that feels both light and hearty. Cooking everything in one pan means less clean-up and allows the flavors to meld beautifully. Whether I’m serving this for a weeknight family dinner or a weekend gathering, it’s always a crowd-pleaser. If you’re looking for an effortless yet delicious meal, this is it!

Created by

Bryony Wells

Last updated on 2026-02-10T19:29:36.186Z

When I first tried making one-pan meals, I was amazed at how easy and flavorful they could be. I discovered that marinating the chicken in lemon juice not only tenderizes it but also infuses it with a refreshing zing. Using baby potatoes helps in achieving that perfect crispy texture while cooking alongside the chicken.

Another fascinating tip is to toss the vegetables with the chicken juices halfway through cooking. This allows them to absorb all the delicious flavor, ensuring every bite is satisfying. Trust me, once you try this recipe, it will become a staple in your home!

Why You Will Love This Recipe
Bright, refreshing lemon flavor that enhances the chicken
Crispy potatoes cooked to perfection in the savory juices
One pan means easy cleanup and more time to enjoy your meal

The Importance of Marinating

Marinating the chicken in olive oil, lemon juice, garlic, and rosemary for at least 15 minutes is crucial for infusing deep flavor into the meat. The acid from the lemon juice helps tenderize the chicken, making each bite juicy and succulent. If time allows, marinating for longer, even a few hours, can elevate the flavors even more, allowing the garlic and rosemary to thoroughly penetrate the meat.

Use a resealable plastic bag or a covered bowl to marinate the chicken. This not only helps the chicken absorb the flavors but also minimizes mess in your refrigerator. Don’t forget to massage the marinade into the chicken for even distribution; this is a simple step that makes a big difference!

Perfecting the Potatoes

Choosing the right type of potatoes is key to achieving the perfect texture and flavor. Baby potatoes are ideal because they cook evenly and develop a lovely, crispy exterior while remaining tender on the inside. If you only have larger potatoes on hand, consider cutting them into uniform sizes to mimic the cooking time of the baby varieties. Aim for 1-inch pieces for even cooking.

Toss the halved potatoes with a little olive oil, salt, and pepper before adding them to the skillet. This simple seasoning step enhances their flavor as they roast alongside the chicken, soaking up the savory juices. Keep an eye on them during baking to ensure they reach a golden-brown color without burning—about 30-35 minutes should do the trick.

Serving Suggestions

This dish pairs wonderfully with a fresh green salad or steamed vegetables, which can balance the richness of the chicken and potatoes. A crisp arugula or mixed greens salad with a tangy vinaigrette complements the zesty notes of the lemon in this dish. You can also serve it with a side of crusty bread to soak up the delicious juices, adding an extra layer of satisfaction.

For a heartier meal, consider adding roasted or grilled asparagus, carrots, or Brussels sprouts on the side. Just remember that if you choose to add more vegetables, cut them into smaller pieces or add them to the skillet about 10 minutes before the chicken and potatoes are done to ensure they cook through at the same time.

Ingredients

4 chicken thighs, bone-in and skin-on
1 lb baby potatoes, halved
2 lemons, one sliced and one juiced
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Prepare the marinade

In a large bowl, combine the olive oil, lemon juice, minced garlic, dried rosemary, salt, and pepper. Add the chicken thighs to the bowl and coat them evenly with the marinade. Let it sit for at least 15 minutes to allow the flavors to develop.

Preheat and cook

Preheat your oven to 400°F (200°C). In a large oven-safe skillet, arrange the marinated chicken thighs skin-side down. Place the halved baby potatoes around the chicken and top with lemon slices.

Bake

Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.

Garnish and serve

Once cooked, remove the skillet from the oven. Sprinkle fresh parsley over the dish for garnish and serve hot.

Pro Tips

For extra flavor, try adding other herbs like thyme or oregano to the marinade. You can also substitute the chicken thighs for breast if you prefer a leaner cut.

Ingredient Substitutions

If you're looking for a healthier fat option, feel free to substitute the olive oil with avocado oil, which has a higher smoke point. Furthermore, if rosemary isn't your favorite herb, try thyme or oregano, which also pair beautifully with lemon and chicken while offering a distinct flavor profile.

In case you're out of fresh lemons, bottled lemon juice works in a pinch, though fresh juice is always preferred for the freshest taste. Alternatively, a splash of white wine can be added for a slightly different flavor that still pairs well with the chicken.

Make-Ahead and Storage Tips

This One Pan Lemon Chicken and Potatoes is perfect for meal prep! Marinate the chicken a day ahead and refrigerate it, allowing more time for flavors to develop. You can also precook the potatoes to cut down on cooking time during the week. Simply parboil them until slightly tender, then store them in the fridge until you're ready to finish the dish.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to regain that crispiness. For longer storage, consider freezing the cooked chicken and potatoes; this will keep well for up to 3 months. Just thaw overnight in the fridge before reheating.

Troubleshooting Common Issues

If you find your chicken skin isn't crisping up as you'd like, try placing the skillet under the broiler for the last few minutes of cooking. Just keep a close eye to avoid burning! Also, ensure the chicken is arranged in a single layer in the pan—crowding can trap steam and prevent crisping.

Another common issue is undercooked potatoes. To avoid this, make sure to cut them uniformly and check for doneness with a fork. If they are still firm when the chicken is done, remove the chicken and continue cooking the potatoes until tender, ensuring everything is perfectly cooked before serving.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but make sure to adjust the cooking time as breasts may cook faster.

→ What can I serve with this dish?

This dish pairs well with a fresh green salad or steamed vegetables for a complete meal.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I make this dish ahead of time?

Yes, you can marinate the chicken the night before and store it in the fridge. Just bake it fresh when you're ready to serve.