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Spring One-Pan Lemon Herb Chicken and Potatoes: Easy Weeknight Dinner

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A simple, one-pan meal featuring crispy-skinned chicken thighs and tender baby potatoes roasted with lemon, garlic, and fresh herbs. Perfect for a busy weeknight or a spring gathering.

Ingredients

Scale
  • 6 to 8 bone-in, skin-on chicken thighs (about 2 pounds or 900 grams)
  • 1.5 pounds (about 680 grams) baby potatoes (Yukon Gold or red), halved or quartered if large
  • 2 medium lemons (one juiced, one sliced into thin rounds)
  • 1 whole head of garlic, cloves separated, peeled, and smashed
  • 3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
  • 6 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 3 to 4 tablespoons (45 to 60 ml) extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1.5 teaspoons kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup (60 ml) chicken broth (optional, for extra pan juices)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easier cleanup.
  2. Wash and dry the baby potatoes. Cut any larger ones in half or quarters so they are all about 1 to 1.5 inches in size. Place them in a large mixing bowl.
  3. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper. Add them to the bowl with the potatoes.
  4. In a small bowl, combine 3 tablespoons of olive oil, the juice of one lemon, 1 teaspoon of dried oregano, and the leaves from the fresh rosemary and thyme sprigs (strip them off the stems). Whisk together.
  5. Pour the herb-oil mixture over the chicken and potatoes. Toss with your hands or a spatula until everything is well coated.
  6. Spread the potatoes in a single layer on the prepared sheet pan. Place the chicken thighs on top, skin-side up, nestled among the potatoes. Tuck the smashed garlic cloves and the sliced lemon (from the second lemon) around the pan.
  7. Roast for 35 to 40 minutes. After 20 minutes, remove the pan from the oven and use tongs to flip the potatoes and turn the chicken over. If the potatoes look dry, splash in the 1/4 cup of chicken broth. Return to the oven.
  8. Roast for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden. For extra crispiness, broil for the last 2 minutes, watching carefully.
  9. Remove the pan from the oven and let it rest for 5 minutes. Squeeze a little extra lemon juice over the top if desired. Serve the chicken with the potatoes, roasted garlic, and caramelized lemon slices.

Notes

For extra crispy skin, pat the chicken dry very well and ensure the pan is not overcrowded. Smashing the garlic cloves whole instead of mincing prevents burning and creates sweet, jammy pockets of flavor. Let the dish rest for 5 minutes before serving to keep the chicken juicy.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, roasted chicken and potatoes, spring dinner, easy weeknight dinner, sheet pan dinner

Find it online: https://milacook.com/spring-one-pan-lemon-herb-chicken-and-potatoes-easy-weeknight-dinner/