Easy Crispy One-Pan Lemon Herb Chicken and Potatoes
A fuss-free, flavorful one-pan dinner featuring crispy skin chicken thighs and perfectly roasted baby potatoes infused with fresh lemon and herbs. Ready in under 45 minutes, it’s perfect for busy weeknights and casual family meals.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
- 1 lb (450 g) baby potatoes, halved (Yukon gold or red potatoes)
- Juice of 1 large lemon
- Zest of 1 lemon
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons extra virgin olive oil
- Salt to taste (about 1 teaspoon)
- Freshly ground black pepper to taste (about ½ teaspoon)
- 1 teaspoon smoked paprika
- 1 tablespoon butter (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels. Halve the baby potatoes for even cooking.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, smoked paprika, salt, and black pepper.
- Place chicken thighs and halved potatoes in a large ovenproof skillet or roasting pan. Pour the marinade over and toss gently to coat evenly, keeping chicken skin on top.
- Arrange chicken thighs skin side up, spaced out, and spread potatoes around in a single layer.
- Dot the pan with butter if using.
- Roast in the oven for 35-40 minutes. Halfway through (around 20 minutes), flip the potatoes for even browning but do not flip the chicken.
- Check that chicken reaches an internal temperature of 165°F (75°C) and skin is golden and crisp; potatoes should be tender and golden.
- Let the chicken rest for 5 minutes out of the oven. Spoon pan juices over chicken and potatoes before serving.
Notes
Pat chicken dry before cooking to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Flip potatoes halfway through roasting for even browning. Use bone-in, skin-on thighs for best moisture and crispiness. Rest chicken after cooking to lock in juices. For dairy-free, omit butter or substitute with plant-based spread. If potatoes brown too fast but are still firm, tent pan with foil for last 10 minutes.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: lemon herb chicken, one-pan dinner, crispy chicken thighs, roasted potatoes, easy weeknight meal, gluten-free, dairy-free option