The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
The Simple Dinner Edit Now Available
Simple Home Edit Logo

One-pan Lemon Garlic Chicken and Potatoes

Jump to Recipe View Video Print Recipe

You guys know how much I love a one-pan dinner, particularly one that’s made in the oven. No stove splatter (hooray!), minimal washing up, and minimal time required, which is always a good thing – particularly on weeknights when energy levels and the desire to cook can be low. You will love how easy this One-pan Lemon Garlic Chicken and Potatoes recipe is. Not only is there something wholesome and nourishing about chicken roasting on a bed of flavour-packed potatoes, but it’s simple, taking less than 15 minutes to prepare. Just toss it in a tray and let the oven do its thing! It is so incredibly delicious and makes the perfect family dinner.

Detail of crispy chicken skin
Chicken thigh cutlets are marinated in garlic, lemon juice, dried herbs and a hint of dijon mustard before being piled onto potatoes and roasted to juicy perfection. Serve with fresh steamed greens.

Bone-in, skin-on chicken thigh cutlets (a low-cost cut of chicken available at most major supermarkets) are marinated in garlic, lemon juice, dried herbs and a hint of dijon mustard before being piled onto potatoes and roasted. The chicken is tender and juicy with a delicious crispy skin, while the potatoes soak up all of the pan juices. We are not going for super crisp potatoes here; we are going for a combination of caramelised and soft. You’ll be left with a saucy broth in the bottom of the pan, which is SO incredibly delicious and perfect for drizzling all over the finished dish. I love serving this meal with a big bunch of steamed broccolini (tenderstem broccoli) heaped in the pan, but don’t be limited to this … I’ve listed a whole heap of my favourite sides below so that you can cater to your family’s tastes. I regularly make a double batch of this recipe to enjoy for lunch or dinner the following day. Trust me when I say you won’t get sick of leftovers!

Close up of one pan lemon garlic chicken and potatoes
The chicken skin roasts in the oven until the skin is beautifully caramelised and crispy.

What can I serve with One-pan Lemon Garlic Chicken and Potatoes?

Make this a complete dish by serving it with steamed broccoli, broccolini (tenderstem broccoli), green beans, snow peas (mangetout), asparagus, sautéed baby spinach or kale, steamed corn, pumpkin, cauliflower or a simple Green Leafy Salad.

Pouring pan juices on one pan lemon garlic chicken and potatoes
After roasting the chicken, you’re left with a deliciously saucy broth in the bottom of the pan, which is perfect for drizzling over the finished dish.

How do I ensure the potatoes are cooked perfectly?

Be sure to use a large enough pan so the ingredients are not crowded. Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes to perfection. If you don’t have a large pan, cut the potatoes into fairly small wedges to be sure they cook through. It’s also important that the oven is fully preheated before you start cooking.

Plated one pan lemon garlic chicken and potatoes recipe
The potatoes soak up all the juices from the chicken and become soft and flavoursome.

Watch how to make One-pan Lemon Garlic Chicken and Potatoes

If you enjoyed One-pan Lemon Garlic Chicken and Potatoes, I think you’ll love:


Easy One-pan Roast Chicken and Vegetables Recipe
Mediterranean Chicken Tray Bake Recipe
One-pot Greek Chicken and Rice Recipe
One-pan Greek Chicken and Risoni (Orzo) Recipe
Easy Roasted Garlic Butter Chicken Recipe

Detail of crispy chicken skin

One-pan Lemon Garlic Chicken and Potatoes

Author: Nicole
5 from 27 votes
“This was so easy and delicious. It will be an absolute go to for my family from now on. Thank you 🙏🏽”
Share Print
Add to Shopping List
Prep this delicious and comforting One-pan Lemon Garlic Chicken and Potatoes recipe in only 15 minutes for an easy, nourishing dinner that the whole family will enjoy!
Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
Servings: 6

Ingredients

  • 125 ml (½ cup) olive oil
  • 1 tbsp dried oregano
  • 1 tbsp freshly minced garlic
  • 1 lemon, zested
  • 60 ml (¼ cup) fresh lemon juice
  • 1 tbsp sweet paprika
  • 1 tsp dijon mustard
  • 1 tsp sugar
  • 1½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1.2 kg (2½ lb) bone-in, skin-on chicken thigh cutlets (or you can try drumsticks!)
  • 6 medium all-purpose potatoes, cut into wedges (see note 1)
  • 125 ml (½ cup) chicken stock
  • 1 lemon, sliced (optional)
  • 1 tbsp fresh oregano or parsley, to garnish

Equipment

Instructions

  • Marinate the chicken – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). (For best results, ensure the oven is fully preheated before you add the chicken and potatoes.)
  • In a large bowl, combine the olive oil, oregano, garlic, lemon zest and juice, sweet paprika, dijon mustard, sugar, salt and pepper. Add the chicken and toss to coat. Marinate for up to 24 hours (for extra depth of flavour) or cook immediately.
  • Arrange the chicken and potatoes in the pan – Add the potatoes to a large baking pan (see note 2) and top with the chicken. Scrape out any marinade left in the bowl and coat the potatoes with it, using your hands.
  • Arrange the potatoes in an even layer with the chicken sitting on top. Ensure the chicken cutlets are not overlapping.
  • Add the chicken stock to the base of the pan. If using, scatter the lemon slices around the pan on top of the potatoes only (avoid placing the lemon slices on the chicken as it stops the skin from browning). This step is optional, although the juices from the lemon seep into the potatoes, making them extra lemony and delicious (they also look beautiful).
  • Bake the chicken and potatoes – Bake for 55–60 minutes or until the chicken is golden and cooked through, shuffling the potatoes around at the 30-minute mark to stop them burning (see note 4).
  • Serve – Sprinkle the chicken with fresh oregano or parsley and serve with your side of choice. 

Nutrition information

Nutrition Facts
One-pan Lemon Garlic Chicken and Potatoes
Amount per Serving
Calories
737
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
26
g
Cholesterol
 
167
mg
56
%
Sodium
 
776
mg
34
%
Potassium
 
1380
mg
39
%
Carbohydrates
 
45
g
15
%
Fiber
 
7
g
29
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
Vitamin A
 
960
IU
19
%
Vitamin C
 
57
mg
69
%
Calcium
 
91
mg
9
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 –  It’s important to cut the potatoes into wedges so they cook through until soft. If they are too large, you’ll find they may still be hard at the end of cooking time.
Note 2 – Be sure to use a large enough pan so the ingredients are not crowded. Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes to perfection. If you don’t have a large pan, cut the potatoes into fairly small wedges to be sure they cook through.
Note 4 – If you have doubled the recipe or have larger pieces of chicken, add 15 minutes to the cooking time.

Make ahead

One-pan Lemon Garlic Chicken and Potatoes is perfect to make ahead, ready for when you need it:
Chicken – Marinate the chicken for up to 24 hours prior to cooking.
Potatoes – Peel and slice the potatoes, place them in a large bowl and cover them with water so they are completely submerged. Do not add any flavourings or salt as this will cause them to brown. Refrigerate for up to 24 hours. Drain and pat dry with a paper towel when you are ready to cook.

Leftovers

Refrigerate the chicken and potatoes for up to 3 days. Reheat in the oven at 220°C (425°F) (200°C/400°F fan-forced) or microwave until piping hot. Not suitable for freezing.

Tried this recipe?

Let us know how it was!
Course entrée, Main Course
Cuisine European, Mediterranean
Nic tasting her one pan lemon garlic chicken and potatoes

  1. How is there trans fats in the dish?

    • Hi, we are currently in the process of swapping the nutritional calculator for a better one, as we have noticed a few anomalies. I really apologise about this. I’m wondering if it was assuming homemade chicken stock, which can occasionally include trace amounts of trans fats. However, as I use store-bought stock, the amount should be zero. I hope this helps. Nic x

  2. Can I just put tenderness broccoli on the dish?

    • Hi Paige, do you mean tenderstem broccoli (what we call broccolini in Australia)? If so, then yes definitely as that’s what I love to serve this with. Check out my Quick Broccolini Side (Boiled, Steamed or Microwaved) recipe. Hope this helps. ❤️ Nic x

  3. 5 stars
    Delicious recipe. Second recipe I’ve tried from SHE and they are simple and very tasty. I only used one lemon for the juice as my kids don’t like things too tangy. And it still came out lovely. Everyone enjoyed it! Thank you. Definitely making it again.

    • Really happy this worked out so well for you, Shareen, and that you were able to tweak the lemon to suit! Thanks for sharing and for the rating. Nic x

  4. 5 stars
    This recipe is so delicious. One for the whole family, I add carrot and parsnip into the potatoes so the kids have some veg. Absolute banger! Making it again now.

    • Hi Paulina, love to hear that you sneaked in some extra veg … I do that all the time. So happy you enjoyed this one and thanks for the rating. Nic x

  5. Can you use boneless chicken breasts for this recipe and if so, how would I could it?

    • I did it with chicken breast because that’s what I had on hand. Delicious. I adjusted the cooking time to 45 minutes. Checked on it regularly and basted it. It was deliciousl! The chicken breast I used I pounded thinly before marinating it. By thin I mean equal pieces.. nothing crazy.

      • Love the sound of how you cooked this, Meagan … yum! ❤️ So happy you enjoyed it. Nic x

    • Hi Joan, thanks for your question. I wouldn’t actually risk using breast for this recipe (although you could use boneless thighs … see my response to Kelly below). But I’ve added to my list a recipe that uses breast, so stay tuned. Nic x

  6. 5 stars
    Absolutely delicious, made exactly as you said, yet again Nicole another banging meal .Thank you so much 🫶

    • So happy that you loved this, Helen! Thanks for the rating too, Nic x

  7. 5 stars
    This was so tasty and easy! I could only marinate the chicken for about an hour, but I’m excited to try overnight next time.

    • Hi Fabiola, so happy you enjoyed this dish!! Let me know how you go if you try the overnight marinade. Thanks so much for the rating. Nic x

  8. Hi, I was wondering if you decrease the cooking time for a smaller serve?

    • Hi Lisa, it will take the same amount of time for the chicken and potatoes in a smaller serve – just watch the liquid so it doesn’t burn. Maybe an additional 1/4 cup if things are looking sticky on the base of the tray. Nic x

  9. Hi Nicole
    If I wanted to substitute the potatoes with rice how would you recommend I change the cooking times?

    • Hi Candice, thanks for your great question. Because rice cooks very differently from potatoes, I would actually suggest one of my chicken and rice recipes. The closest fit is my One-pot Greek Chicken and Rice. I hope this helps! Nic x

  10. Totally WICKED recipes, I love trying new food out, plus my family loves it ‘so i don’t cook my own ideas’ thank you so much

    • Love to hear you are enjoying the recipes, but keep experimenting with your own ideas!! Nic x

  11. 5 stars
    This was so easy and delicious. It will be an absolute go to for my family from now on. Thank you 🙏🏽

    • Wonderful to hear, Shannon! Thanks for the rating, Nic x

  12. Lovely flavours and my 3 & 1 year old absolutely devour this all. Cooking again tonight.. may add half a cup of rice & try?

    • Hi Elli, I am always thrilled when little eaters enjoy the recipes, so I loved hearing this! Nic x

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.