Easy One-Pan Lemon Herb Roasted Chicken Thighs and Potatoes
A simple and flavorful one-pan meal featuring crispy-skinned chicken thighs and tender potatoes roasted with zesty lemon and aromatic herbs. Perfect for a weeknight dinner with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs About 4-5 thighs
- 1.5 lb baby potatoes Halved or quartered if large
- 1 large lemon Thinly sliced, plus juice
- 4 cloves garlic Minced
- 2 tbsp olive oil Extra virgin
- 1 tbsp fresh rosemary Chopped
- 1 tbsp fresh thyme leaves Or 1 tsp dried
- 1 tsp salt Or to taste
- 0.5 tsp black pepper Freshly ground
- 0.25 cup chicken broth Optional, for extra moisture
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness. Make-Ahead: Prep the potatoes and chicken (seasoned) up to 24 hours in advance and store separately in the fridge. Variations: Swap rosemary for oregano, or add vegetables like broccoli or bell peppers for the last 15-20 minutes of cooking.