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Amazing 1-Pan Lemon Herb Chicken and Potatoes

One-Pan Lemon Herb Chicken and Potatoes
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Make this One-Pan Lemon Herb Chicken and Potatoes for an easy weeknight dinner. It offers bright, fresh flavor with minimal cleanup. You get a complete, satisfying meal from one sheet pan.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1.5 lbs small potatoes, quartered
  • 1 large lemon, halved
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the quartered potatoes, minced garlic, 2 tablespoons of olive oil, oregano, thyme, salt, and pepper. Toss well to coat the potatoes evenly.
  3. Spread the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Place the chicken pieces among the potatoes. Drizzle the chicken with the remaining 1 tablespoon of olive oil and sprinkle lightly with salt and pepper.
  5. Cut one half of the lemon into thin slices and place them over the chicken and potatoes. Squeeze the juice from the other lemon half over everything.
  6. Bake for 30 to 35 minutes, or until the potatoes are tender and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  7. Garnish with fresh chopped parsley before serving.

Notes

  • Use small potatoes like Yukon Gold or red potatoes for the best roasting texture.
  • For extra crispness, ensure the chicken and potatoes are not overcrowded on the pan. Use two pans if necessary.
  • You can substitute rosemary for thyme if you prefer a stronger herb flavor.

Nutrition

Find it online: https://flavorvista.com/one-pan-lemon-herb-chicken-potatoes/