Lemon Chicken and Potatoes

Lemon chicken and potatoes is a comforting, one-pan meal that brings together juicy, golden chicken with tender, herb-roasted potatoes all infused with bright lemon flavor. I love how everything roasts together in the oven, soaking up the same garlicky, citrusy marinade. It’s simple, hearty, and full of flavor with very little cleanup.

Why You’ll Love This Recipe

I love this dish because it’s easy to throw together and always comes out tasting like I spent hours on it. The lemon adds a fresh brightness that cuts through the richness of the chicken and potatoes. It’s great for a weeknight dinner, but elegant enough to serve when I’m having company over. Plus, I only need one pan—less mess and more flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or drumsticks (bone-in, skin-on)

• Potatoes (Yukon Gold or red potatoes, quartered)

• Garlic cloves (minced)

• Lemons (juice and zest)

• Olive oil

• Dried oregano

• Fresh or dried rosemary (optional)

• Salt and black pepper

• Chicken broth or water (for moisture while roasting)

directions

1. I start by preheating the oven to 400°F (200°C).

2. I make a simple marinade by whisking together lemon juice, lemon zest, olive oil, garlic, oregano, salt, pepper, and rosemary.

3. In a large bowl, I toss the chicken and potatoes with the marinade, making sure everything is well coated. I let it sit for 10–15 minutes if I have time.

4. I arrange the chicken skin-side up on a large baking dish or sheet pan and scatter the potatoes around it. I pour a little chicken broth into the pan to keep things moist while roasting.

5. I roast everything for about 45–50 minutes, basting occasionally and turning the potatoes once halfway through. The chicken comes out golden and the potatoes crispy on the edges and soft in the middle.

6. Before serving, I squeeze more fresh lemon juice over the top for extra zing.

Servings and timing

This recipe makes about 4 servings. Prep time is around 15 minutes, and roasting takes 45–50 minutes. Everything is ready in just about 1 hour.

Variations

• I sometimes add sliced onions or bell peppers for more color and sweetness.

• For a spicier version, I toss in some red pepper flakes or smoked paprika.

• I’ve also used boneless chicken thighs or even a whole cut-up chicken—just adjust cooking time as needed.

• For a Mediterranean twist, I add olives and a sprinkle of feta cheese after roasting.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F (175°C) until warmed through, about 15–20 minutes, or microwave individual portions for 2–3 minutes. The oven helps crisp up the potatoes again, which I prefer.

FAQs

Can I use boneless chicken for this recipe?

Yes, I’ve used boneless thighs or breasts—they cook faster, so I check them around 25–30 minutes in and make sure the potatoes are cooked through.

What kind of potatoes work best?

I like Yukon Gold or red potatoes because they hold their shape and get nice and creamy inside. Russets work too, but they tend to be a bit drier.

Can I prep this ahead of time?

Yes, I often marinate the chicken and potatoes a few hours in advance or even overnight in the fridge. It helps deepen the flavor.

How do I get the chicken skin crispy?

I make sure the skin is dry before roasting and roast it skin-side up the whole time. A quick broil at the end also helps if I want it extra crisp.

Can I make this in a skillet instead?

Yes, I’ve made it in a cast-iron skillet or large oven-safe pan. It works great for smaller batches and keeps the chicken juicy with crispy edges.

Conclusion

Lemon chicken and potatoes is a satisfying, no-fuss meal that’s full of comforting, zesty flavor. I love how everything roasts together in one pan, making dinner easy and cleanup minimal. Whether I’m feeding my family or just myself, this recipe always hits the spot and makes the whole kitchen smell amazing.