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
Scale
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.
