Easy One-Pan Lemon Herb Roasted Chicken Potatoes
This effortless one-pan meal combines juicy chicken thighs and crispy roasted potatoes with a bright, aromatic lemon herb marinade. Perfect for busy weeknights, it delivers maximum flavor with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs pat dry with paper towels
- 1.5 lb baby potatoes halved
- 3 tbsp olive oil extra virgin
- 1 large lemon zested and juiced
- 4 cloves garlic minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven to maintain crisp skin. Make-Ahead: You can marinate the chicken up to 24 hours in advance for deeper flavor. Variations: Swap chicken thighs for drumsticks; add carrots or onions to the pan for more vegetables. Serving Suggestion: Pair with a simple arugula salad dressed with olive oil and lemon juice to complement the richness of the chicken.