One-Pan Lemon Garlic Roast Chicken with Potatoes
Juicy roast chicken thighs infused with bright lemon and garlic flavors, baked alongside tender golden potatoes for an effortless family dinner. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, pounds, halved small red potatoes, minced garlic cloves 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 bone-in, skin-on chicken thighs
- 1.5 pounds, halved small red potatoes
- 6 cloves, minced garlic cloves
- 1 large, zested and juiced lemon
- 3 tablespoons olive oil
- 1 tablespoon, chopped fresh thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tablespoons olive oil, 6 minced garlic cloves, zest and juice of 1 large lemon, 1 tablespoon chopped fresh thyme, 1.5 teaspoons salt, and 1 teaspoon black pepper. Whisk well.
- Step 2: Add 6 bone-in, skin-on chicken thighs and 1.5 pounds halved small red potatoes to the bowl. Toss thoroughly to coat all pieces evenly with the lemon garlic mixture.
- Step 3: Arrange the chicken thighs skin-side up in a single layer on a rimmed baking sheet or roasting pan. Nestle the potatoes around the chicken. Pour 1/4 cup chicken broth evenly around the pan to keep potatoes moist.
- Step 4: Roast uncovered in the preheated oven for 35-40 minutes until the chicken skin is golden and crisp and the internal temperature reaches 165°F. Potatoes should be tender and lightly browned.
- Step 5: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does One-Pan Lemon Garlic Roast Chicken with Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 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 Roast Chicken with 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 minced garlic cloves from drying out.
Can I substitute ingredients in One-Pan Lemon Garlic Roast Chicken with 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 Roast Chicken with 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 Roast Chicken with 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
