Easy One-Pan Lemon Herb Roasted Chicken and Potatoes
This effortless one-pan meal features juicy chicken thighs and crispy roasted potatoes infused with bright lemon and aromatic herbs. Perfect for busy weeknights, it delivers incredible flavor with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-5 pieces
- 1.5 lb baby potatoes halved
- 1 large lemon thinly sliced
- 4 cloves garlic minced
- 3 tbsp olive oil extra virgin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or air fryer to maintain crispiness. Make-Ahead: You can chop the potatoes and mix the seasoning blend up to 24 hours in advance. Variations: Swap potatoes for sweet potatoes or carrots. Use chicken breasts if preferred, but reduce cook time by 10-15 minutes. Serving Suggestions: Serve with a simple green salad or steamed green beans for a complete meal.