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One-Pan Lemon Garlic Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 134 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Halal

Description

This one-pan lemon garlic chicken and potatoes recipe is a simple and flavorful meal featuring bone-in, skin-on chicken thighs marinated in a zesty blend of lemon, garlic, and herbs, then baked alongside golden potato wedges. The citrus and aromatic herbs infuse the dish with bright, fresh flavors, while baking ensures juicy chicken with crispy skin and tender, savory potatoes. Perfect for an easy weeknight dinner or meal prep, this dish requires minimal cleanup and delivers comforting, wholesome satisfaction.

Ingredients

Scale

Marinade and Chicken

  • 125 ml (½ cup) olive oil
  • 1 tbsp dried oregano
  • 1 tbsp freshly minced garlic
  • 1 lemon, zested
  • 60 ml (¼ cup) fresh lemon juice
  • 1 tbsp sweet paprika
  • 1 tsp dijon mustard
  • 1 tsp sugar
  • 1½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1.2 kg (2½ lb) bone-in, skin-on chicken thigh cutlets (or drumsticks)

Potatoes and Baking

  • 6 medium all-purpose potatoes, cut into wedges
  • 125 ml (½ cup) chicken stock
  • 1 lemon, sliced (optional)
  • 1 tbsp fresh oregano or parsley, to garnish

Instructions

  1. Marinate the chicken: Preheat your oven to 200°C (400°F) or 180°C (350°F) if fan-forced. In a large bowl, whisk together the olive oil, dried oregano, minced garlic, lemon zest, lemon juice, sweet paprika, dijon mustard, sugar, sea salt flakes, and freshly cracked black pepper. Add the chicken thigh cutlets and toss thoroughly to coat each piece. For best flavor, marinate for up to 24 hours in the fridge; however, you may also proceed to cook immediately if short on time.
  2. Arrange the chicken and potatoes in the pan: Place the cut potato wedges into a large baking pan, and arrange the marinated chicken pieces on top. Use your hands to scrape every bit of marinade left in the bowl and toss it with the potatoes to ensure they absorb the flavors evenly. Arrange the chicken pieces carefully, ensuring they do not overlap and the potatoes are evenly spread out beneath.
  3. Add stock and lemon slices: Pour the chicken stock into the base of the pan, spreading it around the potatoes. If using, scatter the optional lemon slices over the potatoes—but avoid placing them on the chicken to allow the skin to brown properly. The lemon slices add fragrance and a citrusy boost to the potatoes during baking.
  4. Bake the chicken and potatoes: Place the baking pan in the preheated oven and bake for 55 to 60 minutes, or until the chicken skin is golden brown and the meat is cooked through. Halfway through cooking, around the 30-minute mark, gently shuffle the potatoes to prevent burning and promote even browning.
  5. Serve: Once cooked, sprinkle fresh oregano or parsley over the chicken and potatoes for garnish. Serve hot with your favorite side dish or a fresh salad for a complete meal.

Notes

  • You can substitute chicken thighs with drumsticks if preferred; cooking time remains similar.
  • The baking pan should be large enough to arrange the chicken and potatoes without overcrowding, ensuring even roasting.
  • Marinating overnight enhances the depth of flavor, but you can cook immediately if short on time.
  • Shuffling the potatoes halfway through baking prevents them from sticking and burning, resulting in crispy, delicious wedges.
  • Using fresh lemon slices on potatoes adds subtle brightness but placing them on chicken may prevent crisp skin.

Find it online: https://oliviadinner.com/one-pan-lemon-garlic-chicken-and-potatoes-recipe/