One-Pan Lemon Garlic Chicken with Roasted Baby Potatoes
Juicy chicken thighs roasted alongside tender baby potatoes, all infused with bright lemon and fragrant garlic for an effortless weeknight meal. This mediterranean-inspired chicken ready in about 60 minutes pairs (about 2 lbs) bone-in chicken thighs, halved baby potatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 1.5 lbs, halved baby potatoes
- 3 tbsp extra virgin olive oil
- 4 cloves, minced garlic cloves
- 3 tbsp, fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1.5 tsp salt
- 1 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Arrange the potatoes on a large rimmed baking sheet and roast for 15 minutes until they start to brown.
- Step 3: While potatoes roast, in the same bowl, mix 3 tbsp olive oil, 4 minced garlic cloves, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Add 6 bone-in chicken thighs to the marinade and toss to coat thoroughly.
- Step 5: Remove baking sheet from oven, nestle the marinated chicken thighs among the partially cooked potatoes, skin side up.
- Step 6: Roast everything together for 25-30 minutes until chicken reaches an internal temperature of 165°F and skin is golden and crispy.
- Step 7: Remove from oven, sprinkle with 2 tbsp chopped fresh parsley, and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Lemon Garlic Chicken with Roasted Baby Potatoes take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Lemon Garlic Chicken with Roasted Baby Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.
Can I substitute ingredients in One-Pan Lemon Garlic Chicken with Roasted Baby Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Lemon Garlic Chicken with Roasted Baby Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Lemon Garlic Chicken with Roasted Baby Potatoes?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
