Easy Chicken Dinners
One-Pan Lemon Garlic Chicken and Potatoes
When you need a dependable weeknight dinner, this one-pan lemon garlic chicken and potatoes keeps the work simple and the flavor big. Everything roasts together, which means fewer dishes and less active cooking time.
Easy dinner recipesWeeknight dinnersOne-pan dinners
Ingredients
- 1 1/2 pounds bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 2 tablespoons chopped parsley
Instructions
- Heat the oven to 425 F and line a sheet pan or roasting pan with parchment.
- Toss the potatoes with 2 tablespoons olive oil, half the garlic, lemon zest, salt, pepper, oregano, and paprika.
- Rub the chicken thighs with the remaining olive oil, garlic, and lemon juice.
- Spread the potatoes on the pan, nestle the chicken on top, and roast for 35 to 40 minutes until the chicken is cooked through and the potatoes are tender.
- Broil for 2 to 3 minutes if you want crispier skin, then finish with chopped parsley before serving.
Helpful Tips
- Cut the potatoes into even pieces so they roast at the same speed.
- Pat the chicken dry before seasoning for better browning.
- Add green beans to the pan during the last 12 minutes if you want a built-in side dish.