Fork WeeklyDinner
One-Pan Lemon Garlic Chicken and Potatoes
I make some version of this at least twice a month, and it’s the recipe I hand to anyone who says they “can’t cook.” Everything roasts on one pan, the chicken fat bastes the potatoes as it renders, and the lemon keeps it from feeling heavy.
The only trick worth remembering: dry chicken skin crisps, wet chicken skin steams. Pat those thighs bone-dry and give them room on the pan.
One-Pan Lemon Garlic Chicken and Potatoes
Juicy, crispy-skinned chicken thighs roasted over golden potatoes in a bright lemon-garlic pan sauce — one sheet pan, one bowl to wash, 45 minutes start to finish.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
- 1.5 lb (680 g) baby Yukon Gold potatoes, halved
- 1 whole head garlic, cloves smashed and peeled
- 2 lemons (1 juiced, 1 sliced into rounds)
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp smoked paprika
- Salt and black pepper
For serving
- 2 tbsp chopped fresh parsley
- Flaky sea salt
Instructions
- Heat the oven to 425°F (220°C). Pat the chicken thighs very dry with paper towels — this is the single most important step for crispy skin.
- In a large bowl, toss the potatoes and smashed garlic with 2 tbsp olive oil, the thyme, ½ tsp salt and plenty of pepper. Spread across a large sheet pan.
- Rub the chicken thighs with the remaining 1 tbsp olive oil, the smoked paprika, 1 tsp salt and pepper. Nestle them skin-side up among the potatoes, then tuck the lemon slices in between.
- Roast for 30–35 minutes, until the skin is deep golden and a thermometer in the thickest thigh reads 175°F (79°C) and the potatoes are fork-tender.
- Squeeze the juice of the remaining lemon over everything, scatter with parsley and flaky salt, and serve straight from the pan.
Recipe notes & tips
- No baby potatoes? Use 2 large russets cut into 1-inch chunks; add 5 minutes to the roast time.
- For extra-crispy skin, run the pan under the broiler for the last 2–3 minutes and watch closely.
- Leftovers keep 3 days in the fridge; reheat in a 375°F oven, not the microwave, to keep the skin crisp.
612 kcalCalories
41 gProtein
34 gCarbs
34 gFat