Easy One-Pan Lemon Herb Roasted Chicken Thighs and Potatoes

Sara Coleman

This simple, budget-friendly one-pan meal features juicy chicken thighs and crispy potatoes roasted with bright lemon and fragrant herbs for a complete dinner with minimal cleanup.

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Prep Time 15

Cook Time 45

Total Time 1

Servings 4 servings

Calories 485 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs about 2 lbs total
1.5 lb baby potatoes halved if large
2 tbsp olive oil divided
1 tbsp fresh rosemary chopped
1 tbsp fresh thyme leaves removed from stems
2 cloves garlic minced
1 whole lemon zested and juiced
1 tsp salt
0.5 tsp black pepper
0.5 cup chicken broth low-sodium

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes to re-crisp the skin. Make-Ahead Tip: You can prep the potatoes and mix the herb marinade up to a day in advance; store separately in the fridge. Variations: Substitute chicken drumsticks or breasts for thighs. Add vegetables like carrots or green beans to the pan for a complete meal. Serving Suggestion: Serve with a simple green salad or steamed broccoli for a balanced plate.