Easy One-Pan Lemon Herb Roasted Chicken Thighs with Potatoes
This one-pan wonder features juicy, golden-brown chicken thighs and tender potatoes roasted with zesty lemon and aromatic herbs. It's the perfect low-effort, high-reward meal for busy weeknights.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces
- 1.5 lb baby potatoes halved or quartered if large
- 1 lemon thinly sliced
- 4 cloves garlic minced
- 2 tbsp olive oil extra virgin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup chicken broth or water
- 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 the oven or air fryer to maintain crispy skin. Make-Ahead: You can chop the potatoes and mix the seasonings a day in advance. Variations: Swap potatoes for sweet potatoes or carrots. Add hearty herbs like rosemary or sage for a more robust flavor. Serving Suggestions: Serve with a simple green salad or steamed green beans.