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One-Pan Lemon Garlic Chicken & Potatoes: 30-Minute Dinner

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A quick and easy one-pan meal featuring tender chicken and roasted potatoes, seasoned with lemon and garlic. Perfect for a busy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs chicken thighs, bone-in, skin-on
  • 1.5 lbs baby potatoes, halved or quartered
  • 1 lemon, half juiced, half sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, oregano, thyme, salt, and pepper. Spread them in a single layer on a large baking sheet.
  3. Roast the potatoes for 15 minutes.
  4. While the potatoes are roasting, pat the chicken thighs dry with paper towels. Season them generously with salt and pepper.
  5. In the same bowl (no need to wash), combine the remaining 1 tablespoon of olive oil, lemon juice, and minced garlic. Add the chicken thighs and toss to coat.
  6. Remove the baking sheet from the oven. Add the seasoned chicken thighs to the baking sheet, nestling them among the potatoes. Place lemon slices on top of the chicken.
  7. Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
  8. Garnish with fresh parsley before serving.

Notes

  • You can use chicken breasts if preferred, but adjust the cooking time as they cook faster than thighs.
  • Feel free to add other vegetables like broccoli florets or bell peppers during the last 15 minutes of cooking.
  • Ensure potatoes are cut into similar sizes for even roasting.

Nutrition

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