One-Pan Lemon Garlic Chicken & Potatoes

Juicy chicken and golden potatoes roast together in a bright lemon-garlic pan sauce for a weeknight dinner with minimal cleanup.

Ingredients

• 800 g (1.7 lb) chicken thighs, bone-in skin-on (or boneless skinless)
• 700 g (1.5 lb) potatoes, cut into 2–3 cm / 1-inch chunks
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon (zest + 3 tbsp juice)
• 1 tsp paprika
• 1 tsp dried oregano (or Italian seasoning)
• 1 tsp salt
• 1/2 tsp black pepper
• 120 ml (1/2 cup) water (to create pan juices)

Method

• 1

  Step 1: Heat the oven & prep the pan

  Preheat oven to **220°C / 425°F (200°C fan)**. Line a large sheet pan with foil or parchment for easiest cleanup (foil gives better browning).

• 2

  Step 2: Season potatoes

  On the pan, toss potatoes with **1 tbsp olive oil**, **1/2 tsp salt**, **1/4 tsp pepper**, and **1/2 tsp paprika**. Spread out so most pieces have a flat side touching the pan.

• 3

  Step 3: Season chicken

  Pat chicken dry (this helps browning). Rub with remaining **1 tbsp olive oil**, **garlic**, **lemon zest**, **lemon juice**, **oregano**, remaining **paprika**, **salt**, and **pepper**.

• 4

  Step 4: Arrange for best roasting

  Nestle chicken among the potatoes **skin-side up** if using skin-on. Pour **1/2 cup water** into a corner of the pan (not over the chicken skin) to create a little pan sauce and prevent scorching.

• 5

  Step 5: Roast

  Roast **35–45 minutes**, until potatoes are **deeply golden** and chicken is **browned** and reaches **75°C / 165°F** at the thickest part. If the chicken is done but potatoes need more color, move chicken to one side and roast potatoes **5–10 minutes** more.

• 6

  Step 6: Finish & serve

  Rest **5 minutes** on the pan (juices settle). Spoon the lemony pan juices over chicken and potatoes.

Tips

• **Crispier skin:** Don’t pour water over the chicken skin; keep it to the side so steam doesn’t soften it.
• **Even cooking:** Cut potatoes to similar size; smaller pieces brown faster.
• **Make it your own:** Add a pinch of **chili flakes** or **cumin** for a different vibe (pantry spices only).
• **To serve:** Great as-is; if you have any on hand, a simple side salad is perfect.
• **Storage:** Keeps **3–4 days** refrigerated; reheat on a tray at **200°C / 400°F** until hot to re-crisp.

Nutrition (per serving, estimate)