Description
The One-Pan Lemon Herb Roasted Chicken and Potatoes is a flavorful and simple dish featuring bone-in, skin-on chicken pieces, golden baby potatoes, and a tangy lemon herb marinade. The combination of rosemary, thyme, and garlic gives the dish a fresh, aromatic flavor, while the lemon zest and juice add a burst of brightness. The chicken and potatoes roast together in the same pan, making for easy cleanup after a delicious meal.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs or breasts (about 1.5-2 lbs)
- Potatoes: 1.5 lbs baby potatoes, halved (or regular potatoes cut into bite-sized pieces)
- Lemon: 1 large lemon (zested and juiced)
- Olive Oil: 3-4 tablespoons
- Garlic: 3-4 cloves, minced
- Herbs:
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- Salt: 1 teaspoon (adjust to taste)
- Black Pepper: 1/2 teaspoon (adjust to taste)
- Paprika: 1/2 teaspoon (optional, for color and flavor)
- Chicken Broth: 1/2 cup (optional, for extra moisture)
- Fresh Parsley: Chopped, for garnish (optional)
Equipment
- Large baking sheet or roasting pan
- Mixing bowl
- Aluminum foil or parchment paper (optional for easy cleanup)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, pepper, and paprika (if using).
- Marinate Chicken: Place the chicken pieces in a large mixing bowl or zip-lock bag. Pour half of the marinade over the chicken and rub it in to coat evenly. Let it sit for 15-30 minutes if time allows (or proceed immediately).
- Prepare Potatoes: In the same bowl (after removing chicken), toss the halved potatoes with the remaining marinade until well-coated.
- Arrange on Pan: Line a large baking sheet with parchment paper or foil for easier cleanup (optional). Place the chicken pieces skin-side up on the pan. Arrange the potatoes around the chicken in a single layer.
- Add Broth (Optional): Pour the chicken broth into the pan (around the chicken and potatoes, not over them) to keep everything moist during roasting.
- Roast: Place the pan in the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and fork-tender. If desired, broil for the last 2-3 minutes to crisp up the chicken skin.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley if desired. Serve hot, with the roasted potatoes and any pan juices spooned over.
Notes
For an extra burst of flavor, squeeze a bit more fresh lemon juice over the chicken and potatoes right before serving. Pair this dish with a simple green salad or steamed veggies for a complete and wholesome meal. Leftovers? They’re perfect for a quick lunch the next day!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: One-Pan Lemon Herb Roasted Chicken and Potatoes