If you’re craving a meal that feels like a warm hug on a plate, this One Pan Lemon Herb Chicken and Potatoes Recipe is exactly what you need. Juicy, perfectly seasoned chicken thighs and drumsticks roast alongside tender, golden potatoes, all infused with bright lemon zest and fragrant herbs. It’s a simple yet impressive dish that turns everyday ingredients into a vibrant, comforting dinner that your family and friends will rave about. Best of all, everything cooks together in one pan, making cleanup a breeze and letting you spend more time savoring and less time stressing.
Ingredients You’ll Need
Gathering a handful of wholesome ingredients that pack a big punch is the secret to this recipe’s magic. Each item has a role: from the zesty lemon that lifts the flavors, to the paprika adding a subtle smokiness, these ingredients blend to create a meal that’s balanced, colorful, and irresistibly tasty.
- 2 lb chicken thighs and drumsticks: These cuts stay juicy during roasting and soak up the marinade beautifully.
- 22 oz potatoes: Choose waxy potatoes for a creamy interior and crisp exterior when roasted.
- 4 cloves garlic, minced: Garlic brings a rich aroma and depth to the marinade.
- 1/4 cup olive oil: This keeps the chicken moist and helps the herbs and spices cling perfectly.
- 1/2 cup lemon juice: Lemon juice brightens up the dish with its fresh, tangy zest.
- 1 Tbsp lemon zest: Adds an extra burst of citrus flavor that sings in every bite.
- 1 1/2 Tbsp tomato paste: Offers a subtle richness and a hint of umami to the marinade.
- 1 tsp salt: Essential for bringing all flavors into harmony.
- 1/2 Tbsp dried oregano: A classic herb that pairs beautifully with lemon and chicken.
- 1/2 tsp black pepper: Adds just enough heat and complexity.
- 1 tsp paprika: Gives a mild smoky note and a beautiful warm color.
- Parsley, chopped: Fresh parsley finishes the dish with a pop of green and fresh flavor.
How to Make One Pan Lemon Herb Chicken and Potatoes Recipe
Step 1: Preheat the Oven
The journey to deliciousness begins by preheating your oven to 400°F (200°C). This temperature ensures the chicken skin crisps nicely while the potatoes roast to a perfect golden hue. Starting with a hot oven is key to achieving that wonderful texture balance that makes this dish shine.
Step 2: Prepare the Sauce
In a small bowl, whisk together olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika. This marinade is where the magic happens — it’s bright, tangy, and savory all at once, creating a flavor bomb that will coat every piece of chicken and potato.
Step 3: Prepare the Chicken and Potatoes
Pat dry your chicken pieces to help the skin crisp during baking. Chop the potatoes into bite-sized pieces if they’re large to ensure they roast evenly with the chicken. Then spread everything out on a large sheet pan so every bite cooks perfectly without overcrowding.
Step 4: Coat with Sauce
Pour your vibrant marinade over the chicken and potatoes, using a spoon or brush to make sure each piece is thoroughly coated. This step is crucial because it locks in flavor and helps develop that irresistible golden bloom in the oven.
Step 5: Bake
Pop your sheet pan into the preheated oven and roast for about 40 minutes. During this time, your kitchen will fill with amazing aromas as the chicken reaches an internal temperature of 165°F (74°C) and the potatoes become tender and golden. It’s a hands-off moment that promises a rewarding payoff.
Step 6: Rest and Garnish
Once out of the oven, let the dish rest for 5 minutes to allow the juices to redistribute—this helps keep every bite juicy. Sprinkle generously with chopped parsley for a fresh, bright finish that makes your One Pan Lemon Herb Chicken and Potatoes Recipe look as good as it tastes.
How to Serve One Pan Lemon Herb Chicken and Potatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a beautiful pop of color and a hint of herbal freshness that complements the lemon and herbs perfectly. You might also consider a few lemon wedges for an extra squeeze of brightness at the table.
Side Dishes
This dish is wonderfully complete on its own, but when you want to round out your meal, a light green salad or steamed veggies like asparagus or green beans are excellent choices. Garlic bread or a crusty baguette are great if you love mopping up every last bit of those flavorful pan juices.
Creative Ways to Present
Serve your chicken and potatoes family-style right on the sheet pan for a rustic look, or arrange everything on a large platter with fresh parsley and lemon slices artfully placed on top. This One Pan Lemon Herb Chicken and Potatoes Recipe also works beautifully plated with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt for that restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and potatoes in an airtight container in the refrigerator, where it will keep well for up to 3 days. The flavors often deepen after a day, making your leftovers just as tasty as the first serving.
Freezing
You can freeze leftover portions if you want a quick meal ready to go. Place cooled leftovers in a freezer-safe container or zip-top bag, separating layers with parchment if needed. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers in the oven at 350°F (175°C) for about 15-20 minutes to keep the chicken skin crispy. For a faster option, microwave in short bursts but know the texture won’t be quite the same as fresh from the oven.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Yes, but keep in mind chicken breasts cook faster and can dry out more easily. Adjust cooking time accordingly and consider slightly lowering oven temperature to keep them juicy.
What type of potatoes work best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape and get creamy inside while crisping up outside. Russets work too but might be a bit fluffier.
Is it necessary to use tomato paste in the marinade?
Tomato paste adds depth and umami, but if you don’t have any on hand, you can omit it. The lemon and herbs will still infuse plenty of flavor.
Can I use fresh herbs instead of dried oregano?
Absolutely! If using fresh oregano, double the amount since it’s less concentrated. Fresh herbs add a lovely freshness to the dish.
How do I know when the chicken is perfectly cooked?
The safest way is to use a meat thermometer to check it reaches 165°F (74°C) internally. The juices should run clear, and the chicken should feel firm but juicy.
Final Thoughts
This One Pan Lemon Herb Chicken and Potatoes Recipe is the kind of meal that makes weeknights feel special without hours in the kitchen. It’s comforting, bright, and packed with flavor, plus it keeps things super simple with just one pan to clean. Give it a try — I promise it will quickly become one of your favorite go-to dinners.
Print
One Pan Lemon Herb Chicken and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
This One Pan Lemon Herb Chicken and Potatoes recipe offers a delightful combination of juicy chicken thighs and drumsticks roasted with tender potatoes, all infused with a bright lemon herb marinade. Perfectly baked in a single sheet pan, this easy-to-make dish bursts with garlic, oregano, paprika, and fresh parsley, creating a flavorful meal that’s ideal for weeknight dinners or casual gatherings.
Ingredients
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes, chopped if large
Marinade
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 Tbsp lemon zest
- 1 1/2 Tbsp tomato paste
- 1 tsp salt
- 1/2 Tbsp dried oregano
- 1/2 tsp black pepper
- 1 tsp paprika
Garnish
- Parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for even baking of the chicken and potatoes.
- Prepare the Sauce: In a small bowl, whisk together the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika until well combined to create a flavorful marinade.
- Prepare the Chicken and Potatoes: Pat the chicken pieces dry with paper towels to help them brown evenly. If the potatoes are large, chop them into smaller, bite-sized pieces to ensure even cooking. Arrange the chicken and potatoes evenly on a large sheet pan.
- Coat with Sauce: Pour the prepared sauce over the chicken and potatoes, using a spoon or brush to thoroughly coat every piece to maximize flavor infusion.
- Bake: Place the sheet pan in the preheated oven and bake for approximately 40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C), indicating it is fully cooked and safe to eat.
- Rest and Garnish: Remove the pan from the oven and allow the dish to rest for 5 minutes to let the juices redistribute throughout the meat. Finally, garnish the dish with freshly chopped parsley before serving to add a burst of color and fresh herbal aroma.
Notes
- Make sure to pat the chicken dry to achieve crispy skin.
- Use a meat thermometer to ensure the chicken is thoroughly cooked.
- The potatoes can be any variety, but Yukon Gold or red potatoes work especially well.
- If you prefer a stronger lemon flavor, add extra lemon zest or juice to the marinade.
- This dish can be prepared ahead by marinating the chicken and potatoes overnight in the refrigerator.
