This is the dinner we make when nobody wants to think. Chicken thighs, potatoes, a lemon and some garlic go onto one pan. Forty-five minutes later, you have crispy skin, golden potatoes soaked in chicken juices and one pan to wash. It’s also a good lesson in how a few small choices make a big difference.
The quick answer
Use bone-in, skin-on chicken thighs and cut the potatoes small. Roast at a high temperature, 425°F, on a single layer, with the chicken skin side up. Thighs stay juicy at higher temperatures, and the fat from the skin crisps the potatoes.
The recipe
One-Pan Lemon Garlic Chicken and Potatoes
- Prep10 min
- Cook40 to 45 min
- Total55 min
- Serves4
- Crumb rating Easy
Ingredients
- 6 to 8 bone-in, skin-on chicken thighs (about 2½ lb)
- 1½ lb small potatoes, halved or quartered into 1-inch pieces
- 1 red onion, cut into wedges
- 6 garlic cloves, lightly crushed
- 3 tbsp olive oil
- 1½ tsp kosher salt, plus more for the chicken
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano or thyme
- 1 lemon, halved
- Fresh parsley, to finish
Method
- Heat the oven to 425°F with a rack in the upper middle.
- Pat the chicken dry with paper towels. Season all over with salt, pepper, paprika and oregano. If you have time, do this up to a day ahead and refrigerate uncovered.
- On a large rimmed sheet pan, toss the potatoes, onion and garlic with the olive oil, 1 teaspoon salt and the pepper. Spread them out in a single layer.
- Nestle the chicken thighs among the potatoes, skin side up, with space between them. Add the lemon halves cut side up.
- Roast for 40 to 45 minutes, until the skin is deep golden and crispy, the potatoes are tender and browned, and the chicken reads at least 175°F in the thickest part.
- Rest for 5 minutes. Squeeze the roasted lemon over everything and scatter with parsley.
Per serving: about 620 kcal · 38 g protein · 32 g carbs · 36 g fat
Curious note
Why thighs instead of breasts? Thighs have more fat and connective tissue. Chicken is safe at 165°F, but thighs actually get more tender around 175 to 195°F as the connective tissue breaks down. That makes them very forgiving in a hot oven, while breasts dry out quickly past 165°F.
Tips for crispy everything
- Dry the skin. Moisture is the enemy of crispy. Pat the chicken dry, and salt it ahead if you can.
- Don’t crowd the pan. Use a big sheet pan or two. Crowded food steams instead of roasting.
- Cut potatoes small. They need to cook in the same time as the chicken.
- Skin side up, always. It’s in direct contact with the hot air, so it renders and crisps, while the fat drips onto the potatoes below.
Swap it
- Boneless thighs? Reduce the time to about 25 to 30 minutes and add the chicken after the potatoes have roasted for 10 minutes.
- Sweet potatoes? Cut them slightly larger, as they cook faster.
- More vegetables? Add broccoli or green beans for the last 15 minutes.
- No lemon? A splash of white wine vinegar at the end adds the same brightness.
Make it ahead
Season the chicken and toss the potatoes in the morning, store them in the fridge, and roast when you get home. Leftovers are great for lunches, which makes this a natural for our guide to meal prep for a week. Fresh herbs to finish make a big difference. Our guide on how to store fresh herbs keeps parsley fresh for weeks. Cool leftovers within two hours. The CDC’s food safety basics explain why.
Why rest the chicken?
Even five minutes of rest lets the juices settle. Our guide on why you should rest meat after cooking explains why. FoodSafety.gov’s safe minimum temperature chart lists 165°F for chicken.
Our weeknight cooking system covers planning, prep and a stocked pantry.
More quick dinners
Looking for faster options? Our list of 20 weeknight dinners in 30 minutes has plenty. If you’d rather cook on the stovetop, a large cast iron skillet works for a smaller batch of this recipe. See our guide to the best cast iron skillets.
