There’s something magical about a meal that comes together in one pan, and that’s exactly what you get with One Pan Lemon Herb Roasted Chicken and Potatoes. This dish is not just simple; it’s bursting with flavor and makes cleanup a breeze. I remember the first time I made this for my family. The aroma of lemon and herbs wafting through the kitchen had everyone gathering around the table, eager to dig in. It quickly became a staple in our home, especially on busy weeknights when I want to serve something delicious without spending hours in the kitchen.

The beauty of this recipe lies in its versatility. You can easily adjust the herbs or add your favorite vegetables, making it a go-to for any season. Plus, the combination of juicy chicken thighs and tender baby potatoes creates a comforting meal that feels like a warm hug. Trust me, once you try this One Pan Lemon Herb Roasted Chicken and Potatoes, it will become a favorite in your household too!

Ingredients List

4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
3 tablespoons olive oil

2 tablespoons fresh lemon juice
1 tablespoon lemon zest
4 cloves garlic, minced

1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste

Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

How to Prepare One Pan Lemon Herb Roasted Chicken and Potatoes

Start by preheating your oven to 425°F (220°C). This step is crucial for achieving that crispy skin on the chicken.

In a large bowl, mix together the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This marinade is where the magic happens, so make sure everything is well combined.
Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. I like to let them sit for a few minutes to absorb all those delicious flavors.
In another bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper. This simple seasoning will enhance their natural sweetness.

Grab a large baking dish or sheet pan and place the marinated chicken thighs skin-side up. Surround them with the seasoned baby potatoes, spreading them out evenly.
Now, it’s time to roast! Transfer the pan to your preheated oven and let it cook for 35-40 minutes. You’ll know it’s done when the chicken is cooked through, the skin is crispy, and the potatoes are tender.
Once cooked, remove the pan from the oven and let it rest for about 5 minutes. This resting period allows the juices to redistribute, making the chicken even more succulent.

Finally, garnish with chopped fresh parsley and serve with lemon wedges on the side. Enjoy the delightful aroma and flavors of your One Pan Lemon Herb Roasted Chicken and Potatoes!

Why You’ll Love This Recipe

Quick Preparation: With just 15 minutes of prep time, you can have a delicious meal ready to go.
Easy Cleanup: Cooking everything in one pan means less time scrubbing dishes afterward.

Flavorful Meal: The combination of lemon, herbs, and garlic creates a mouthwatering dish that everyone will love.
Healthy Ingredients: Packed with protein and wholesome veggies, this dish is a nutritious choice for dinner.
Versatile Recipe: Feel free to swap in your favorite herbs or add seasonal vegetables for a personal touch.

Tips for Success

To make your One Pan Lemon Herb Roasted Chicken and Potatoes truly shine, here are some tips I’ve gathered from my own kitchen adventures:

Use Fresh Ingredients: Fresh herbs and quality chicken make a noticeable difference. I always opt for organic chicken thighs when possible.
Marinate Longer: If you have time, let the chicken marinate for at least 30 minutes or even overnight. This allows the flavors to penetrate deeper.

Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C). This guarantees juicy, perfectly cooked meat.
Don’t Crowd the Pan: Give the chicken and potatoes enough space on the pan. This helps them roast evenly and develop that lovely crispy texture.
Experiment with Seasoning: Feel free to adjust the herbs and spices to your liking. A pinch of red pepper flakes can add a nice kick!

Rest Before Serving: Allow the chicken to rest for a few minutes after roasting. This step is key for juicy meat, as it lets the juices redistribute.

With these tips, you’ll be well on your way to creating a delicious and satisfying meal that your family will rave about!

Variations

One of the best things about One Pan Lemon Herb Roasted Chicken and Potatoes is its flexibility. You can easily switch things up to keep the meal exciting. Here are some variations I’ve tried and loved:

Herb Swaps: Instead of oregano and thyme, try using rosemary and sage for a different flavor profile. Fresh herbs can elevate the dish even more!
Spice It Up: Add a teaspoon of smoked paprika or a pinch of cayenne pepper to the marinade for a smoky or spicy kick.
Veggie Additions: Toss in some seasonal vegetables like carrots, bell peppers, or zucchini. They roast beautifully alongside the chicken and potatoes.

Citrus Twist: Mix in some orange or lime juice along with the lemon for a refreshing citrus blend that brightens the dish.
Mustard Kick: Incorporate a tablespoon of Dijon mustard into the marinade for a tangy depth of flavor that pairs wonderfully with the chicken.

Feel free to get creative! Each variation brings a new twist to this classic dish, making it a delightful experience every time you prepare it.

Storage & Reheating Instructions

After enjoying your One Pan Lemon Herb Roasted Chicken and Potatoes, you might find yourself with some delicious leftovers. Here’s how to store and reheat them to keep that flavor intact:

Storing Leftovers: Allow the chicken and potatoes to cool completely before storing. Place them in an airtight container and refrigerate. They can last up to 3-4 days in the fridge.
Freezing: If you want to keep them longer, you can freeze the leftovers. Just make sure to use a freezer-safe container or bag. They should be good for up to 2-3 months. When you’re ready to enjoy them again, thaw in the fridge overnight.

Reheating: To reheat, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave, but be aware that it may not keep the chicken skin crispy. If you do use the microwave, heat in short intervals, checking frequently.

With these storage and reheating tips, you can enjoy your One Pan Lemon Herb Roasted Chicken and Potatoes even after the first serving!

Nutritional Information Section

Understanding the nutritional value of your meals is essential, especially when you’re cooking for your family. Here’s the estimated nutritional information for One Pan Lemon Herb Roasted Chicken and Potatoes, based on a serving size of one chicken thigh and potatoes:

Calories: 450
Fat: 25g

Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g

Cholesterol: 100mg
Sodium: 300mg
Carbohydrates: 30g

Fiber: 3g
Sugar: 1g
Protein: 30g

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. It’s always a good idea to adjust your meal planning according to your dietary needs and preferences!

FAQ Section

As you dive into making your One Pan Lemon Herb Roasted Chicken and Potatoes, you might have a few questions. Here are some common queries I’ve encountered, along with my answers:

Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless chicken thighs will work just fine. Just keep an eye on the cooking time, as they may cook a bit faster than bone-in thighs. Aim for an internal temperature of 165°F (75°C).

What can I substitute for baby potatoes?
If you don’t have baby potatoes, you can use regular potatoes cut into chunks or even sweet potatoes for a different flavor. Just make sure to adjust the cooking time if the pieces are larger.

Can I make this dish ahead of time?
Yes, you can prepare the chicken and potatoes ahead of time. Marinate the chicken and store it in the fridge for up to 24 hours before cooking. Just remember to let it come to room temperature before roasting for even cooking.

What should I serve with this dish?
This One Pan Lemon Herb Roasted Chicken and Potatoes is a complete meal on its own, but you can serve it with a simple green salad or steamed vegetables for added freshness and color.

How do I know when the chicken is done cooking?
The best way to check for doneness is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you don’t have a thermometer, ensure the juices run clear when you cut into the thickest part of the thigh.