One-Pan Lemon Garlic Chicken and Potatoes – Easy Weeknight Winner

Chef Emma here, and I need to tell you about the Sunday evening that this recipe saved my sanity. It was one of those chaotic weekends where I’d been running nonstop, the kitchen was a disaster, and I had zero energy to cook an elaborate dinner.

I opened the fridge and spotted chicken thighs, a bag of potatoes, and some lemons. In that moment of exhaustion, I remembered a simple Greek-style dish my grandmother used to make—everything roasted together on one pan with lemon and garlic until golden and fragrant. I thought, “What if I could recreate that without any fuss?”

Forty-five minutes later, I pulled the most beautiful pan out of the oven—golden, crispy-skinned chicken nestled among perfectly tender potatoes, all infused with bright lemon and roasted garlic. The aroma alone revived my tired soul.

That first bite was pure comfort—the chicken was juicy with crispy skin, the potatoes were creamy inside and crispy outside, and that lemon-garlic combination tied everything together beautifully. My family devoured it, and I stood at the sink washing exactly one pan, feeling like a kitchen genius.

This one-pan lemon garlic chicken and potatoes has become our ultimate weeknight savior and weekend comfort meal. It’s everything you want in a family dinner—simple prep, hands-off cooking, minimal cleanup, and flavors that taste like you spent hours in the kitchen.

The lemon adds brightness, the garlic brings depth, and roasting everything together creates those caramelized edges and tender interiors that make everyone reach for seconds. Whether you’re looking for easy chicken recipes, need recipes for dinner that actually work on busy nights, or just love easy dinner recipes that deliver big flavor, this one-pan wonder is about to become your new go-to.

One-Pan Lemon Garlic Chicken and Potatoes – Easy Weeknight Winner

Juicy lemon-garlic marinated chicken and crispy roasted potatoes cooked together on one sheet pan. An easy, flavorful dinner ready in under an hour!

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Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• For the Lemon-Garlic Marinade:
• – ⅓ cup extra virgin olive oil
• – Juice of 2 large lemons about 6 tablespoons
• – Zest of 1 lemon
• – 6 cloves garlic minced
• – 2 teaspoons dried oregano
• – 1 teaspoon dried thyme
• – 1 teaspoon kosher salt
• – ½ teaspoon black pepper
• – ½ teaspoon smoked paprika optional
• – 1 teaspoon Dijon mustard optional
• For the Chicken and Potatoes:
• – 6 bone-in skin-on chicken thighs about 2½ pounds
• – 2 pounds baby potatoes halved or quartered
• – 1 medium onion cut into wedges optional
• – 1 lemon thinly sliced for garnish
• – Fresh parsley or oregano optional
• – Extra salt and pepper

Equipment

• – Large sheet pan (13×18-inch)
• – Parchment paper or foil (optional)
• – Large mixing bowl
• – Whisk or fork
• Sharp knife and cutting board
• – Microplane or zester
• – Measuring cups and spoons
• – Meat thermometer

Method

 

1. Preheat oven to 425°F. Line large sheet pan with parchment or foil, or grease lightly. Cut potatoes to 1-1½ inch pieces if needed.
2. In large mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, paprika if using, and mustard if using until well combined.
3. Add potatoes (and onion wedges if using) to marinade. Toss well to coat. Transfer potatoes to sheet pan in even layer, leaving marinade in bowl.
4. Add chicken thighs to bowl with remaining marinade. Toss to coat both sides. Optional: lift skin and rub marinade under skin.
5. Nestle chicken among potatoes on pan, skin-side up, without overlapping. Tuck lemon slices around chicken and potatoes (not on chicken skin).
6. Sprinkle everything with extra salt and pepper. Roast 40-45 minutes until chicken reaches 165°F internal temp and potatoes are golden and tender.
7. Optional: Flip potatoes halfway through for even browning. Keep chicken skin-side up entire time.
8. Optional: Broil last 2-3 minutes for extra-crispy chicken skin, watching carefully.
9. Rest 5 minutes before serving. Garnish with fresh herbs and serve with roasted lemon slices.

Notes

– Bone-in, skin-on chicken stays juicier and crisps better
– Don’t crowd pan—leave space for browning
– Cut potatoes to similar sizes for even cooking
– Marinate chicken up to 24 hours ahead for deeper flavor
– Use fresh lemon juice for best taste
– Remove skin after cooking to reduce fat if desired
– Store up to 4 days; freezes up to 3 months
– Reheat in oven at 350°F for best texture

Summary

One-Pan Lemon Garlic Chicken and Potatoes features bone-in chicken thighs (or breasts) and baby potatoes tossed in a bright lemon-garlic marinade with herbs, then roasted together until the chicken skin is golden and crispy and the potatoes are tender. This easy dinner recipe takes just 10 minutes of prep and 40-45 minutes in the oven.

Perfect for busy weeknights, meal prep, or feeding a family, this dish serves 4-6 people and requires just one sheet pan for cooking. It’s naturally gluten-free, packed with protein, and pairs beautifully with a simple salad or steamed vegetables.

Equipment

You’ll need just a few basic tools:

• Large sheet pan or roasting pan – 13×18-inch works perfectly
• Parchment paper or aluminum foil – For easy cleanup (optional)
• Large mixing bowl – For tossing chicken and potatoes with marinade
• Whisk or fork – For mixing the lemon-garlic marinade
• Sharp knife and cutting board – For prep work
• Microplane or zester – For lemon zest
• Measuring cups and spoons – For accurate amounts
• Meat thermometer – For checking doneness (165°F)

Ingredients

For the Lemon-Garlic Marinade:

• ⅓ cup extra virgin olive oil
• Juice of 2 large lemons (about 6 tablespoons)
• Zest of 1 lemon
• 6 cloves garlic, minced
• 2 teaspoons dried oregano (or 2 tablespoons fresh)
• 1 teaspoon dried thyme (or 1 tablespoon fresh)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for color and depth)
• 1 teaspoon Dijon mustard (optional, helps emulsify)

For the Chicken and Potatoes:

• 6 bone-in, skin-on chicken thighs (about 2½ pounds)
• 2 pounds baby potatoes (or Yukon Gold, halved or quartered)
• 1 medium onion, cut into wedges (optional)
• 1 lemon, thinly sliced for garnish
• Fresh parsley or oregano for garnish (optional)
• Extra salt and pepper for seasoning

Directions

Step 1: Preheat and Prep

Preheat your oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easier cleanup, or lightly grease the pan with cooking spray. If your potatoes are larger than bite-sized, cut them in half or quarters so they’re roughly 1-1½ inches in size for even cooking.

Step 2: Make the Lemon-Garlic Marinade

In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, black pepper, smoked paprika if using, and Dijon mustard if using. Whisk vigorously until the marinade is well combined and emulsified. The mustard helps it stay together, but it’s optional.

Step 3: Prepare the Potatoes

Add the baby potatoes (and onion wedges if using) to the bowl with the marinade. Toss well to coat every piece. Using your hands or a spoon, transfer the potatoes to your prepared sheet pan, spreading them out in an even layer. Leave behind as much of the marinade as possible in the bowl—you’ll use it for the chicken next.

Step 4: Marinate the Chicken

Add the chicken thighs to the same bowl with the remaining marinade. Toss well, making sure to coat both sides of each piece. For extra flavor, you can lift the skin gently and rub some marinade directly onto the meat underneath, then smooth the skin back down. This step is optional but adds extra moisture and flavor.

Step 5: Arrange Everything on the Pan

Nestle the marinated chicken thighs among the potatoes on the sheet pan, skin-side up. Don’t overlap the chicken pieces—they need space for the skin to crisp up. Tuck lemon slices around and between the chicken and potatoes for beautiful presentation and extra citrus flavor (avoid placing lemon directly on chicken skin as it prevents browning).

Step 6: Season and Roast

Give everything a final sprinkle of salt and pepper. Place the pan in the preheated oven on the middle rack. Roast for 40-45 minutes, until the chicken skin is golden brown and crispy, the internal temperature of the chicken reaches 165°F in the thickest part, and the potatoes are tender and golden.

Step 7: Check and Flip (Optional)

About halfway through cooking (around 20-25 minutes), you can carefully flip the potatoes with a spatula to ensure even browning on all sides. The chicken should stay skin-side up the entire time for maximum crispiness. If the chicken is browning too quickly, tent it loosely with foil.

Step 8: Broil for Extra Crispiness (Optional)

If you want extra-golden, crispy chicken skin, turn on the broiler for the last 2-3 minutes of cooking. Watch carefully to prevent burning! The skin should become deeply golden and crispy with some darker spots.

Step 9: Rest and Serve

Remove the pan from the oven and let everything rest for 5 minutes. This allows the chicken juices to redistribute, keeping the meat moist. Garnish with fresh parsley or oregano and serve hot with the roasted lemon slices squeezed over top for extra brightness!

Tips and Variations

Chef Emma’s Pro Tips:

• Use bone-in, skin-on chicken: The bones add flavor and keep the meat juicy, while the skin gets deliciously crispy
• Don’t crowd the pan: Leave space between pieces for proper browning and crisping
• Uniform potato size: Cut potatoes to similar sizes so they cook evenly
• Pat chicken dry: Before marinating, pat chicken dry with paper towels for crispier skin
• Marinate ahead: For maximum flavor, marinate chicken for 2-24 hours in the fridge
• Fresh lemon juice: Bottled lemon juice doesn’t compare—use fresh for best flavor
• Check potato doneness: A fork should slide in easily when potatoes are done

Delicious Variations:

• Greek Style: Add 1 teaspoon dried rosemary, ½ cup chicken broth, and finish with crumbled feta
• Italian Version: Use Italian seasoning, add cherry tomatoes, and sprinkle with Parmesan
• Spicy Kick: Add ½ teaspoon red pepper flakes or cayenne to the marinade
• Herb-Loaded: Use fresh rosemary, thyme, and sage instead of dried herbs
• Chicken Breasts: Substitute boneless breasts (reduce cooking time to 25-30 minutes)
• Root Vegetables: Add carrots, parsnips, or sweet potatoes along with regular potatoes
• Mediterranean: Add artichoke hearts, olives, and sun-dried tomatoes during last 15 minutes
• Honey Lemon: Add 1 tablespoon honey to the marinade for sweet-savory balance
• Garlic Butter: Finish with melted garlic butter drizzled over everything

Serving Suggestions:

• Simple Greek salad with cucumbers, tomatoes, and feta
• Crusty bread for soaking up the pan juices
• Steamed green beans or asparagus
• Orzo pasta tossed with olive oil and herbs
• Tzatziki sauce on the side
• Roasted Brussels sprouts or broccoli

Storage and Reheating:

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze cooked chicken and potatoes for up to 3 months (skin won’t be as crispy after thawing)
• Reheating: Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions
• Meal Prep: This dish reheats beautifully and makes excellent lunch prep for the week
• Keep crispy: Reheat in the oven rather than microwave to maintain some of that crispy texture

Nutrition Facts

Note: Nutrition facts are estimates based on standard ingredients. Values will vary based on specific chicken cuts, potato varieties, and optional ingredients.

Nutritional Highlights

This One-Pan Lemon Garlic Chicken and Potatoes delivers an impressive 32 grams of protein per serving, making it a satisfying and filling meal that keeps you energized for hours. The chicken provides complete protein with all essential amino acids, plus important nutrients like niacin (B3) for energy metabolism, selenium for antioxidant protection, and phosphorus for bone health.

The potatoes contribute complex carbohydrates for sustained energy, plus vitamin C for immune support, potassium for blood pressure regulation, and vitamin B6 for brain health. Despite their reputation, potatoes with skin on are actually nutrient-dense, providing fiber and resistant starch that benefits gut health. The fresh lemon juice adds vitamin C and helps with iron absorption from the chicken.

The olive oil provides heart-healthy monounsaturated fats that help reduce bad cholesterol, while the garlic contributes allicin, a compound with powerful anti-inflammatory and immune-boosting properties. The herbs—oregano and thyme—add antioxidants and have been traditionally used for their antimicrobial and anti-inflammatory benefits.

Dietitian Tips

• Increase vegetables: Add Brussels sprouts, carrots, or green beans to boost fiber and nutrients
• Control portions: One chicken thigh plus potatoes is typically satisfying for most adults
• Reduce fat: Remove chicken skin after cooking to save about 80 calories per serving
• Boost fiber: Leave potato skins on (just scrub well) for extra fiber
• Add leafy greens: Serve over arugula or spinach for added vitamins and minerals
• Balance your plate: Pair with a large non-starchy vegetable side for a complete meal
• Choose bone-in: Bone-in chicken is more economical and stays moister than boneless

FAQs

Can I use boneless, skinless chicken?
Yes, but the cooking time will be shorter (about 25-30 minutes) and you’ll miss out on the delicious crispy skin. Boneless breasts also tend to dry out more easily, so watch them carefully and don’t overcook. Consider using chicken thighs for more forgiving, juicy results.

Do I need to flip the chicken while cooking?
No! The chicken should stay skin-side up the entire time to allow the skin to crisp properly. You can flip the potatoes halfway through for even browning, but leave the chicken alone.

Can I prep this ahead of time?
Absolutely! You can marinate the chicken and toss the potatoes in the marinade up to 24 hours ahead. Store covered in the refrigerator, then bring to room temperature for 20 minutes before roasting for best results.

What if my chicken is done but potatoes aren’t tender?
Remove the chicken to a plate and tent with foil to keep warm. Continue roasting the potatoes for another 10-15 minutes until tender. Next time, cut your potatoes slightly smaller or give them a 10-minute head start in the oven before adding chicken.

Can I use chicken breasts instead of thighs?
Yes! Boneless, skinless chicken breasts work well. They’ll cook faster (25-30 minutes), so check them early to prevent drying out. Bone-in, skin-on chicken breasts also work but may need 35-40 minutes depending on size.

Is this recipe gluten-free and dairy-free?
Yes! This recipe is naturally gluten-free and dairy-free, making it suitable for many dietary restrictions. Just double-check any optional seasonings or sides you add.

Can I double the recipe?
Yes, but you’ll need two sheet pans and may need to rotate them halfway through cooking for even browning. Alternatively, use a very large roasting pan that fits everything without crowding.

Conclusion

This One-Pan Lemon Garlic Chicken and Potatoes is the ultimate weeknight dinner solution—simple, flavorful, and requiring minimal cleanup. It’s the kind of meal that makes you look like a kitchen superstar while actually being ridiculously easy to pull off. The bright, fresh flavors of lemon and garlic transform simple chicken and potatoes into something truly special, and your family will never guess it took you just 10 minutes of actual work.

Whether you’re a busy parent searching for easy dinner recipes that everyone will eat, someone who loves easy chicken recipes that deliver big flavor, or just looking for reliable recipes for dinner that won’t leave you with a sink full of dishes, this one-pan wonder checks every box. My family requests this weekly, and I’m always happy to make it because I know exactly how easy it is—and how amazing it tastes.

So grab that sheet pan, toss everything together with lemon and garlic, and let your oven do the magic. You’re about to enjoy a dinner that tastes like sunshine, smells incredible, and cleans up in seconds. Here’s to easy, delicious dinner recipes that make life better!

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