Easy One-Pan Lemon Herb Roasted Chicken and Potatoes
This effortless one-pan dinner features juicy chicken thighs and crispy golden potatoes roasted with fresh lemon, garlic, and aromatic herbs. It's a complete meal with minimal cleanup, perfect for a busy weeknight.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-5 pieces, patted dry
- 1.5 lb baby potatoes halved or quartered if large
- 1 large lemon thinly sliced, plus 2 tbsp juice
- 4 cloves garlic minced
- 3 tbsp olive oil extra virgin
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika optional, for color
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or an air fryer to maintain crispiness. Make-Ahead: You can chop the potatoes and herbs up to 24 hours in advance. Store potatoes in cold water to prevent browning. Variations: Add vegetables like carrots, onions, or bell peppers to the pan for a complete meal. Swap chicken thighs for breasts (reduce cook time by 10-15 mins).