Go Back

One-Pan Lemon Herb Roasted Chicken and Potatoes

Crispy bone-in chicken thighs roasted alongside tender Yukon Gold potatoes, all bathed in a zesty garlic, lemon, and oregano marinade on a single sheet pan.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 6-8 bone-in, skin-on chicken thighs
  • 1.5 lb Yukon Gold potatoes halved or quartered
  • 2 whole lemons sliced into rounds
  • 8-10 whole garlic cloves peeled
Marinade & Garnish
  • 0.33 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 6 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp paprika
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 0.5 cup fresh parsley chopped, for garnish

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Tongs

Method
 

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper to create the marinade.
  3. Place chicken thighs and potatoes in a large bowl. Pour the marinade over them and toss well to coat evenly.
  4. Arrange chicken (skin-side up) and potatoes in a single layer on a large baking sheet. Tuck lemon slices and whole peeled garlic cloves around the chicken.
  5. Roast for 45-55 minutes, until chicken reaches 165°F (74°C), skin is crispy, and potatoes are fork-tender.
  6. Let rest for 5-10 minutes. Garnish generously with fresh chopped parsley before serving.

Notes

For extra crispy skin, broil for the last 2-3 minutes of cooking, watching closely to prevent burning. Serve with a side salad or tzatziki.