Easy One-Pan Lemon Garlic Herb Roasted Chicken and Potatoes
A simple, flavorful one-pan dinner featuring juicy chicken thighs and crispy roasted potatoes infused with bright lemon, aromatic garlic, and fresh herbs. Perfect for a busy weeknight with minimal cleanup.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 1.5 lbs total
- 1.5 lb baby potatoes halved
- 3 tbsp olive oil divided
- 1 lemon lemon zested and juiced
- 4 cloves garlic minced
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves only
- 1 tsp salt
- 1/2 tsp black pepper
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.
Make-Ahead Tip: Prepare the herb-garlic mixture and chop the potatoes up to 1 day in advance. Store separately in the refrigerator.
Substitutions: Use chicken drumsticks or breasts (adjust cook time) if preferred. Swap rosemary and thyme with dried herbs (use 1/3 the amount).
Serving Suggestion: Pair with a simple green salad or steamed vegetables for a balanced meal.
Make-Ahead Tip: Prepare the herb-garlic mixture and chop the potatoes up to 1 day in advance. Store separately in the refrigerator.
Substitutions: Use chicken drumsticks or breasts (adjust cook time) if preferred. Swap rosemary and thyme with dried herbs (use 1/3 the amount).
Serving Suggestion: Pair with a simple green salad or steamed vegetables for a balanced meal.