If you are searching for a delightful meal that combines simplicity with vibrant flavors, this One Pan Lemon Herb Chicken and Potatoes Recipe is an absolute winner. It’s a brilliant blend of tender chicken thighs and drumsticks roasted alongside crispy, golden potatoes, all bathed in a zesty lemon and herb marinade. The fresh garlic, just the right balance of spices, and a hit of tomato paste come together effortlessly in one pan to create a dish that’s juicy, aromatic, and full of personality. This recipe is perfect for busy weeknights or when you want to impress without the fuss, offering a wholesome, comforting dinner that fills the kitchen with amazing scents and the table with smiles.
Ingredients You’ll Need
To make this One Pan Lemon Herb Chicken and Potatoes Recipe, you only need a handful of straightforward yet essential ingredients. Each component contributes significantly, whether it’s bringing a citrusy kick, a crispy outer texture, or a deep undertone of herbs that rounds out the savory goodness.
- Chicken thighs and drumsticks (2 lb): The perfect cuts for juicy, flavorful meat that stays tender during roasting.
- Potatoes (22 oz): They soak up the marinade beautifully and roast to a golden crisp on the outside while remaining soft inside.
- Garlic, minced (4 cloves): Adds a fragrant, aromatic depth that brightens the entire dish.
- Olive oil (1/4 cup): Helps to crisp the skin and carry the herbs and lemon flavors evenly.
- Lemon juice (1/2 cup): Provides that essential tang that wakes up your taste buds and balances the richness of the chicken.
- Lemon zest (1 Tbsp): Intensifies the citrus flavor with bright, fresh notes right on the surface.
- Tomato paste (1 1/2 Tbsp): A secret weapon that adds subtle sweetness and depth of color to the sauce.
- Salt (1 tsp): Enhances every flavor, making the dish perfectly seasoned.
- Dried oregano (1/2 Tbsp): Brings an earthy herbal element that pairs wonderfully with lemon and garlic.
- Black pepper (1/2 tsp): Adds a gentle warmth without overpowering the other flavors.
- Paprika (1 tsp): Adds smoky complexity and beautiful color to the chicken skin.
- Parsley, chopped: For garnishing with a fresh, vibrant green touch to finish the dish beautifully.
How to Make One Pan Lemon Herb Chicken and Potatoes Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). This ensures that the chicken and potatoes cook evenly and develop a lovely roast texture. Getting the oven hot enough before placing the ingredients inside is key to sealing in juices and achieving that delightful golden finish.
Step 2: Prepare the Sauce
In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, and lemon zest along with salt, oregano, black pepper, and paprika. Whisk everything together until smooth and well-blended. This sauce is the heart of the recipe, infusing every bite of chicken and potato with layers of bold, tangy, and herbal flavors.
Step 3: Prepare the Chicken and Potatoes
Make sure to pat dry the chicken pieces using paper towels; this helps the skin crisp up beautifully. Chop the potatoes into bite-sized pieces if they are too large to ensure they cook at the same rate as the chicken. Arrange both chicken and potatoes evenly on a large sheet pan for an even roast.
Step 4: Coat with Sauce
Pour your vibrant lemon-herb sauce over the arranged chicken and potatoes. Use a spoon or brush to coat every piece thoroughly, letting the flavors seep into the meat and soak into the potatoes. This step is what makes the whole dish sing with flavor and keeps everything moist during baking.
Step 5: Bake
Slide the pan into your preheated oven and bake for about 40 minutes. You’ll know it’s done when the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C). The skin should be golden and slightly crisp, and the kitchen will be filled with an irresistible aroma.
Step 6: Rest and Garnish
After removing the pan from the oven, let the dish rest for 5 minutes. This simple break allows the juices to redistribute, making every bite juicy and tender. Finish with a sprinkling of freshly chopped parsley for a pop of color and a fresh herbal note.
How to Serve One Pan Lemon Herb Chicken and Potatoes Recipe
Garnishes
Fresh parsley is a classic garnish that brightens the plate and balances the richness. For extra flair, try adding thin lemon slices or a sprinkle of finely grated lemon zest just before serving to amplify the citrus aroma.
Side Dishes
This recipe is hearty enough to stand on its own, but you can add a simple green salad or steamed vegetables to round out your meal with freshness and extra nutrients. A crusty bread or garlic bread on the side is also fantastic to soak up any delicious pan juices.
Creative Ways to Present
For a more festive touch, serve this dish on a large rustic wooden platter with lemon wedges and parsley scattered around. Another idea is to plate the chicken pieces atop a bed of mashed potatoes or creamy polenta, allowing all those wonderful pan juices to mingle for an elevated dining experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the leftovers taste just as good, if not better, the next day.
Freezing
You can freeze cooked chicken and potatoes in a sealed container or freezer bag for up to 2 months. When freezing, separate the chicken and potatoes if possible to maintain the best texture upon thawing.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) to help retain that crispy exterior on the chicken skin. Microwave reheating works in a pinch, but you may lose some crispness, so consider finishing under the broiler for a minute or two if possible.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can substitute chicken breasts, but be mindful that they tend to cook faster and can dry out more easily. Adjust the cooking time accordingly and consider marinating a bit longer for added moisture.
What type of potatoes work best for this recipe?
Yukon Gold or red potatoes are ideal because they have a creamy texture inside and hold up well to roasting, getting perfectly crispy on the outside without falling apart.
Can I prepare this recipe without tomato paste?
While tomato paste adds a subtle depth, you can omit it if you prefer. Just know the sauce will have a slightly different flavor profile, but it will still be delicious thanks to the lemon and herbs.
Is it possible to make this recipe gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free, so it’s a great option for those with gluten sensitivities or celiac disease.
How can I make the potatoes crispier?
Cut the potatoes into smaller chunks, ensure they are well coated with olive oil, and avoid overcrowding the pan. Roasting at the right temperature and for an adequate time is crucial to getting that perfect crisp exterior.
Final Thoughts
This One Pan Lemon Herb Chicken and Potatoes Recipe has quickly become a personal favorite because it combines ease, vibrant flavors, and comforting textures in one simple dish. Whether you’re cooking for your family or friends, it’s sure to bring warmth and smiles around the table. So go ahead, give this recipe a try, and enjoy the perfect harmony of lemon-kissed chicken and golden potatoes that feel like a hug on a plate.
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 Course
- Method: Baking
- Cuisine: American
Description
This One Pan Lemon Herb Chicken and Potatoes recipe is a simple yet flavorful dish perfect for a hearty family dinner. Juicy chicken thighs and drumsticks are baked alongside tender potatoes in a zesty lemon and herb marinade, offering a perfect balance of citrusy brightness and savory spices, all cooked together on a single sheet pan for easy preparation and cleanup.
Ingredients
Chicken and Potatoes
- 2 lb chicken thighs and drumsticks
- 22 oz potatoes, chopped into bite-sized pieces 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.
- Prepare the Sauce: In a small bowl, whisk together olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried 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. 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 marinade over the chicken and potatoes. Use a spoon or brush to thoroughly coat all pieces, ensuring maximum flavor penetration.
- 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), confirming it is fully cooked.
- Rest and Garnish: Remove the pan from the oven and allow the dish to rest for 5 minutes to let the juices redistribute. Garnish with freshly chopped parsley before serving for a burst of color and freshness.
Notes
- Using chicken thighs and drumsticks provides more flavor and moisture compared to chicken breasts.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is safe to eat.
- Feel free to use baby potatoes whole or chop regular potatoes into evenly sized pieces for uniform cooking.
- You can add other herbs like thyme or rosemary for additional flavor variations.
- This recipe can easily be doubled for larger gatherings by using two sheet pans.
