One Pan Lemon Herb Chicken and Potatoes Recipe

I absolutely love sharing this One Pan Lemon Herb Chicken and Potatoes Recipe because it’s one of those dishes that feels fancy but is ridiculously easy to make. When I first tried it, I was amazed at how the bright lemon and herbs transformed simple chicken and potatoes into a meal that’s bursting with flavor. You’ll find that everything cooks together on one sheet pan, saving you time and minimizing cleanup—score!

This recipe works wonderfully for busy weeknights when you want something wholesome without fussing over multiple dishes. Plus, it’s perfect for impressing friends or family without breaking a sweat in the kitchen. Trust me, once you try this One Pan Lemon Herb Chicken and Potatoes Recipe, it’ll become your go-to comfort dinner that feels special every time.

this …

Ingredients You’ll Need

These ingredients are pretty straightforward but pack a ton of flavor together. When shopping, I usually go for fresh garlic and lemons to really boost the brightness of the dish.

• Chicken thighs and drumsticks: I prefer skin-on for extra crispy texture and depth of flavor.
• Potatoes: Use Yukon Gold or red potatoes; they hold up well and get perfectly roasted.
• Garlic: Freshly minced really makes a difference—avoid pre-minced if you can.
• Olive oil: Adds richness and helps the chicken crisp up nicely.
• Lemon juice: Freshly squeezed for that authentic, zesty punch.
• Lemon zest: Don’t skip this! It intensifies the citrus flavor without extra acidity.
• Tomato paste: Adds a subtle umami depth that balances the lemon.
• Salt: Essential for seasoning throughout.
• Dried oregano: Brings a warm, herbaceous note that pairs perfectly with lemon.
• Black pepper: Freshly ground gives the best kick.
• Paprika: For color and a bit of smoky sweetness.
• Parsley: Fresh parsley is my go-to garnish—it adds a pop of color and freshness.

Variations

I love how versatile this One Pan Lemon Herb Chicken and Potatoes Recipe is. Over time, I found adding my own spin keeps it exciting, and I encourage you to make it your own too!

• Herb swaps: I sometimes substitute oregano with rosemary or thyme for a different aroma—both work beautifully.
• Spice it up: Adding a pinch of crushed red pepper flakes kicked the heat up a notch, which my spice-loving friends really enjoyed.
• Veggie additions: Throw in some asparagus or cherry tomatoes halfway through baking for extra color and nutrients.
• Protein alternatives: If you prefer thighs only or even bone-in breasts, just adjust cooking time accordingly—I’ve had good results with both.

How to Make One Pan Lemon Herb Chicken and Potatoes Recipe

Step 1: Preheat and Prepare Your Oven

First things first, preheat your oven to 400°F (200°C). I’ve learned that this temperature crisps up the chicken skin beautifully while roasting the potatoes to tender perfection. Make sure your oven is fully heated before you pop your pan in to get the best results.

Step 2: Mix the Lemony Herb Sauce

While the oven warms up, whisk together olive oil, minced garlic, tomato paste, fresh lemon juice, lemon zest, salt, oregano, black pepper, and paprika in a small bowl. I find mixing everything well before adding it to the chicken and potatoes ensures every bite is packed with flavor. Don’t be shy with the garlic—it truly makes a difference here.

Step 3: Prep Chicken and Potatoes

Pat your chicken pieces dry—this is crucial for getting crispy skin. Chop the potatoes into bite-sized chunks if they aren’t already. Arrange both chicken and potatoes on a large sheet pan in a single layer. This arrangement helps everything cook evenly and develop that golden roasted exterior we all crave.

Step 4: Coat Everything in Sauce

Pour the lemon herb sauce evenly over the chicken and potatoes, using a spatula or your hands (wear a glove if you want!) to make sure every piece is well coated. This is where the magic happens—trust me, that tangy sauce will soak right into the potatoes as they roast.

Step 5: Bake Until Tender and Juicy

Bake everything in the oven for about 40 minutes, or until the potatoes are tender when pierced with a fork and the chicken reaches an internal temperature of 165°F (74°C). This hands-off step is where patience pays off. If you like extra crispiness, you can finish with a quick broil for 2-3 minutes, but watch closely so nothing burns.

Step 6: Rest and Garnish

Once out of the oven, let the chicken rest for about 5 minutes — it helps the juices redistribute for maximum tenderness. Scatter fresh parsley on top before serving to add a fresh, green pop and brighten the presentation.

How to Serve One Pan Lemon Herb Chicken and Potatoes Recipe

Garnishes

Fresh parsley is my favorite garnish because it adds a lovely color contrast and a mild, fresh flavor. Sometimes I also sprinkle a little extra lemon zest on top just before serving to punch up the citrus aroma and brightness. If you like, a drizzle of good olive oil or a few red pepper flakes can add another layer of flavor and eye appeal.

Side Dishes

I usually keep sides simple with this dish since it’s already quite filling. A crisp mixed greens salad with a light vinaigrette is refreshing alongside it, or steamed green beans for a clean, crunchy contrast. Sometimes I’ll serve it with crusty bread to soak up all those fantastic pan juices—my family goes crazy for that.

Creative Ways to Present

For special occasions, I’ve plated this recipe family-style on a large wooden board, garnished with lemon wedges and fresh herbs so everyone can dig in. I also like to serve it atop a bed of fluffy couscous or cauliflower rice for an elegant twist. Pairing it with roasted seasonal veggies on the side makes the meal look colorful and festive.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh dish, let any leftovers cool completely before transferring them to an airtight container. I store mine in the fridge where they keep well for up to 3-4 days. Reheating gently helps maintain moisture—no one likes dry chicken or potatoes!

Freezing

I’ve frozen this One Pan Lemon Herb Chicken and Potatoes Recipe a few times with decent results. Just portion it out, wrap tightly, and freeze for up to 2 months. When ready, thaw overnight in the fridge for best texture before reheating.

Reheating

To reheat, pop leftovers in a preheated 350°F oven for about 15-20 minutes, covered loosely with foil to keep the chicken juicy. Alternatively, a quick stovetop reheat in a skillet with a splash of water keeps things moist. Avoid microwaving if possible since it can make potatoes gummy and chicken rubbery.

FAQs

Final Thoughts

This One Pan Lemon Herb Chicken and Potatoes Recipe has become one of my cherished weeknight staples because it combines ease, flavor, and comfort all in one. I love that it’s flexible enough to adapt to whatever ingredients or timing you have on hand. Give it a try—you’ll be amazed at how proud you feel serving up such a simple yet delicious meal with almost no fuss. I promise, it’s a winner every time you make it!

Print