This one pan lemon chicken and potatoes is a complete meal made in a single skillet or sheet pan, featuring juicy, golden-brown chicken thighs nestled among crispy, herb-flecked potatoes. The lemon juice and zest brighten the rich pan juices into a light, savory sauce that coats every bite. It works because everything cooks together, so the potatoes soak up the chicken’s flavorful drippings while the chicken stays moist and tender.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
- 1.5 lb (680 g) Yukon Gold or red potatoes, cut into 1.5-inch chunks
- 3 tbsp (45 ml) olive oil, divided
- 1 lemon, zested and juiced (about 1 tbsp zest and 3 tbsp juice)
- 4 cloves garlic, minced
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) salt, plus more for seasoning
- 1/2 tsp (1 g) black pepper, plus more for seasoning
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Lemon slices, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the potato chunks, 2 tablespoons (30 ml) of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Heat the remaining 1 tablespoon (15 ml) of olive oil in a large oven-safe skillet (12-inch) over medium-high heat. Place the chicken thighs skin-side down in the skillet. Sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes. Remove the chicken to a plate.
- Add the potatoes to the same skillet (the fat from the chicken will help them crisp). Cook over medium heat for 5 minutes, stirring occasionally, until they start to brown on the edges.
- Add the minced garlic, lemon zest, oregano, and thyme to the potatoes. Stir and cook for 1 minute until fragrant.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Return the chicken thighs to the skillet, skin-side up, nestling them among the potatoes.
- Place the skillet in the preheated oven. Bake for 25-30 minutes, or until the potatoes are fork-tender and the chicken reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer inserted into the thickest part of the thigh without touching bone.
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon slices if desired.
Tips
- Pat the chicken dry: For the crispiest skin, pat the chicken thighs dry with paper towels before seasoning. Moisture is the enemy of browning.
- Don’t overcrowd the pan: Sear the chicken in a single layer. If your skillet is too small, work in batches. Overcrowding steams the chicken instead of browning it.
- Cut potatoes evenly: Cut the potatoes into uniform 1.5-inch chunks so they cook at the same rate. Smaller pieces will cook faster and may become mushy.
- Use a meat thermometer: Chicken must reach 165°F (74°C) to be safe. Check the temperature in the thickest part of the thigh, not touching the bone.
Serving Suggestions
Serve this dish straight from the skillet for a rustic family-style meal. Pair it with a simple green salad dressed with lemon vinaigrette, or steamed green beans or asparagus to add more vegetables. Crusty bread is excellent for soaking up the lemony pan juices. For a low-carb option, serve over cauliflower rice or alongside a bowl of sautéed spinach.
Variations
- Chicken breasts: Use bone-in, skin-on chicken breasts instead of thighs. Adjust the baking time to 30-35 minutes, and check that they reach 165°F (74°C).
- Add vegetables: Add 2 cups of halved Brussels sprouts or baby carrots to the skillet along with the potatoes. They roast beautifully in the chicken drippings.
- Herb swap: Replace the dried oregano and thyme with 1 teaspoon of dried rosemary or 2 teaspoons of fresh chopped rosemary. Rosemary pairs wonderfully with lemon and chicken.
- Spicy kick: Add 1/2 teaspoon of red pepper flakes along with the garlic for a touch of heat.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 4 days. To reheat, place individual portions in a microwave-safe dish and heat in 30-second bursts until piping hot, or reheat in a 350°F (175°C) oven for 10-15 minutes. The potatoes will lose some crispness upon reheating, but the flavor remains delicious. You can also freeze the cooked dish for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, you can. Boneless thighs will cook faster, so reduce the baking time to about 20 minutes, or until they reach 165°F (74°C). The skinless version won’t be as crispy, but the lemon sauce will still be delicious.
Do I need to use an oven-safe skillet? Yes, the recipe requires an oven-safe skillet, such as cast iron or stainless steel. If you don’t have one, you can sear the chicken in a regular skillet, then transfer everything to a baking dish before placing it in the oven.
Can I make this ahead of time? You can prep the ingredients ahead: cut the potatoes, season the chicken, and mix the lemon juice and broth. Store them separately in the refrigerator for up to 24 hours. Assemble and cook when ready to serve.
Why is my chicken not crispy? The most common reason is that the chicken wasn’t patted dry before searing, or the pan was overcrowded. Make sure the skillet is hot and the chicken has space to brown. Also, avoid moving the chicken too early; let it sear undisturbed for 5-6 minutes.
Can I use lemon juice from a bottle? Fresh lemon juice is strongly recommended for the best flavor. Bottled lemon juice often has a flat, bitter taste and can make the dish taste artificial.
What if I don’t have chicken broth? You can substitute with dry white wine or water. If using wine, choose a dry variety like Sauvignon Blanc. Water will work, but the sauce will be less rich; add an extra pinch of salt to compensate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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