One Pan Lemon Herb Chicken and Potatoes Recipe
A hearty and flavorful one-pan meal featuring tender chicken thighs and drumsticks roasted alongside golden potatoes in a zesty lemon-garlic tomato sauce. Perfect for a wholesome dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Chicken and Potatoes
- 2 lb chicken (thighs and drumsticks)
- 22 oz potatoes
Sauce
- 4 cloves garlic (large, 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 (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the ideal roasting temperature while you prepare the ingredients.
- Prepare Sauce: In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Whisk together thoroughly until the sauce is smooth and well blended.
- Prep Chicken and Potatoes: If needed, chop the potatoes into smaller, even-sized pieces to ensure even cooking. Pat the chicken and potatoes dry with kitchen paper to remove excess moisture, helping the skin to crisp up during roasting.
- Arrange and Coat: Spread the chicken pieces and potatoes evenly on a large sheet pan or roasting tin. Pour the prepared sauce over everything and rub it in to ensure each piece is fully coated with the flavorful mixture.
- Roast: Place the pan in the preheated oven and bake for about 40 minutes, or until the potatoes are tender and the chicken is fully cooked through (internal temperature reaches 165°F or 74°C).
- Rest and Garnish: Remove from the oven and let the chicken and potatoes rest for 5 minutes to allow the juices to redistribute. Garnish with freshly chopped parsley before serving for a fresh, vibrant finish.
Notes
- For even cooking, try to cut potatoes into similarly sized pieces.
- Use bone-in chicken thighs and drumsticks for more flavor and juiciness.
- Make sure to pat the chicken and potatoes dry to help the skin crisp up in the oven.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the sauce.
Keywords: one pan chicken, roasted chicken and potatoes, easy chicken dinner, lemon garlic chicken, sheet pan chicken