Easy One-Pan Roasted Lemon Herb Chicken and Potatoes
This simple, budget-friendly one-pan meal features juicy, golden-brown chicken thighs and crispy potatoes roasted to perfection with bright lemon and aromatic herbs. It's a complete, hands-off dinner with minimal cleanup.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 2 lbs, patted dry
- 1.5 lb baby potatoes halved or quartered if large
- 3 tbsp olive oil divided
- 2 tbsp fresh lemon juice from 1 large lemon
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme chopped, or 1 tsp dried
- 4 clove garlic minced
- 1 tsp kosher salt plus more for seasoning
- 1/2 tsp black pepper freshly ground
- 1 lemon thinly sliced, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to maintain crispiness. Make-Ahead: You can prep the herb rub and chop the potatoes up to 24 hours in advance. Variations: Substitute chicken drumsticks or breasts (adjust cooking time). For extra vegetables, add chunks of onion or bell pepper to the pan. Serve with a simple green salad or steamed green beans for a balanced meal.