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One-Pan Lemon Herb Roasted Chicken and Potatoes

Close-up of crispy One-Pan Lemon Herb Roasted Chicken and Potatoes served on a white platter.
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Prepare a complete dinner with chicken and potatoes roasted together on one pan using fresh lemon and herbs for simple cleanup and great flavor.

Ingredients

Scale
  • 2 lb bone-in, skin-on chicken pieces (thighs or mixed parts)
  • 1.5 lb small Yukon Gold or red potatoes, quartered
  • 1 large lemon, halved
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the quartered potatoes, minced garlic, olive oil, rosemary, thyme, oregano, salt, and pepper. Toss until the potatoes are evenly coated.
  3. Place the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Pat the chicken pieces dry with paper towels. Rub the chicken pieces all over with the juice from one half of the lemon. Season the chicken generously with additional salt and pepper.
  5. Arrange the chicken pieces on top of the potatoes on the baking sheet, ensuring the skin side faces up. Place the remaining lemon half, cut side up, among the chicken and potatoes.
  6. Roast for 40 to 50 minutes, or until the chicken skin is crispy and golden brown, and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius). The potatoes should be tender when pierced with a fork.
  7. Remove the pan from the oven. Discard the roasted lemon halves. Garnish the chicken and potatoes with fresh chopped parsley before serving.

Notes

  • For crispier skin, place the pan on the lowest rack for the last 10 minutes of cooking, watching carefully to prevent burning.
  • If you use larger potatoes, cut them smaller so they cook at the same rate as the chicken.
  • You can substitute fresh herbs for dried herbs using a 3:1 ratio (e.g., 1 tablespoon fresh rosemary for 1 teaspoon dried).

Nutrition

Find it online: https://savoryskies.com/one-pan-lemon-herb-roasted-chicken-and-potatoes/