If you’re looking for a meal that combines simplicity with bold, fresh flavors, let me introduce you to the One-Pan Lemon Herb Chicken Thighs with Potatoes Recipe. It’s my go-to for those busy nights when you want something hearty and delicious without spending ages in the kitchen or creating a mountain of dishes. Tender, juicy chicken thighs baked alongside golden, herb-infused potatoes create a perfect harmony of textures and tastes that will leave everyone asking for seconds. This dish truly embodies the ease of cooking and the satisfaction of a home-cooked meal, all in just one pan.
Ingredients You’ll Need
These ingredients may be simple, but each plays a crucial role in crafting the wonderful flavors and textures of this dish. From the crisp skin of the chicken thighs to the aromatic herbs and bright lemon, every component brings something special to the table.
- 4 bone-in, skin-on chicken thighs: The skin crisps up beautifully, locking in juicy flavor while the bone adds richness.
- 1 lb baby potatoes, halved: Their small size and creamy texture make them perfect for roasting alongside chicken.
- 2 tbsp olive oil: Helps everything brown perfectly and adds a subtle, fruity undertone.
- 3 cloves garlic, minced: Fresh garlic infuses the dish with warm, aromatic depth.
- Juice and zest of 1 lemon: The lemon’s brightness cuts through the richness, providing a lively contrast.
- 1 tsp dried thyme: Brings earthy, slightly minty notes that pairing beautifully with chicken.
- 1 tsp dried rosemary: Its piney aroma adds an irresistible herbal punch.
- Salt & pepper to taste: Essential for enhancing all the other flavors perfectly.
How to Make One-Pan Lemon Herb Chicken Thighs with Potatoes Recipe
Step 1: Preheat and Prep
Start by heating your oven to 425 degrees Fahrenheit (220 degrees Celsius), the perfect temperature to get that irresistibly crispy chicken skin and perfectly roasted potatoes. While the oven warms, prepare your potatoes by halving them so they roast evenly and absorb more flavor.
Step 2: Toss Potatoes with Flavor
In a large rimmed sheet pan, combine the halved baby potatoes with half the olive oil, minced garlic, fresh lemon juice and zest, thyme, rosemary, salt, and pepper. Toss everything together until the potatoes are well coated with the fragrant mixture. This step is crucial because it ensures each bite of potato is bursting with brightness and herbaceous warmth.
Step 3: Add Chicken Thighs
Nestle the chicken thighs among the potatoes on the pan. Drizzle the remaining olive oil over the chicken, then season generously with salt, pepper, and a little more of those lovely herbs if you like. The skin should glisten with oil to help it crisp up beautifully during roasting.
Step 4: Roast Until Golden and Tender
Place your baking sheet in the oven and roast everything for 35 to 40 minutes. Keep an eye out for the chicken skin turning a mouthwatering golden brown and the potatoes becoming tender when pierced with a fork. This perfect roasting time lets flavors meld together while keeping the chicken juicy and the potatoes soft inside with crispy edges.
Step 5: Spoon Pan Juices Before Serving
Once out of the oven, don’t forget to spoon the delicious pan juices over the chicken and potatoes. This simple finishing touch adds an incredible depth of flavor and moisture, making every bite extra satisfying.
How to Serve One-Pan Lemon Herb Chicken Thighs with Potatoes Recipe
Garnishes
To elevate your presentation, sprinkle some fresh thyme or rosemary leaves on top just before serving. A few thin slices of fresh lemon zest scattered over the chicken will brighten the dish visually and add an extra burst of citrus aroma at the table.
Side Dishes
While the potatoes are already part of this delicious one-pan meal, you can add some steamed green beans or roasted asparagus in the last 10 minutes of cooking for a vibrant, green element that complements the lemon-herb flavors perfectly.
Creative Ways to Present
Serve this dish family-style right from the baking sheet for a casual and comforting feel, or carefully arrange the chicken and potatoes on warm plates with a drizzle of pan juices. For a festive touch, pair it with a crisp white wine and a fresh garden salad to turn your simple weeknight dinner into a celebration.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. Make sure it’s cooled to room temperature before refrigerating to maintain flavor and food safety.
Freezing
You can freeze portions of this dish, although the texture of potatoes may change slightly upon thawing. Wrap leftovers tightly in freezer-safe containers or bags and freeze for up to 2 months.
Reheating
Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit to help keep the chicken skin a little crispy. Microwaving works fine for convenience but may soften the skin and potatoes.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless thighs will work as well. Just reduce the cooking time by about 10 minutes since they cook faster without the bone.
What if I don’t have dried herbs? Can I use fresh ones?
Absolutely! Fresh thyme and rosemary add wonderful flavor. Use about three times the amount of fresh herbs since they are less concentrated than dried.
Can I add vegetables other than potatoes?
Definitely! Asparagus, green beans, or even carrots can be added during the last 10 to 15 minutes of roasting to create a more complete meal.
Is this recipe gluten-free?
Yes, this One-Pan Lemon Herb Chicken Thighs with Potatoes Recipe is naturally gluten-free, making it accessible for many dietary preferences.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and have golden, crispy skin. The juices should run clear when pierced.
Final Thoughts
This One-Pan Lemon Herb Chicken Thighs with Potatoes Recipe is a true winner for busy cooks who want maximum flavor with minimal effort and mess. With its tender chicken, crisp potatoes, and bright herbs and lemon, it feels like a special meal made simply. I hope you enjoy making and sharing this dish as much as I love it — it’s comfort and satisfaction on a plate, every time.
Print
One-Pan Lemon Herb Chicken Thighs with Potatoes Recipe
- Total Time: 50 min
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy, golden chicken thighs roasted alongside baby potatoes and aromatic herbs in one pan, delivering a flavorful and easy Mediterranean-inspired weeknight dinner with minimal cleanup.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables
- 1 lb baby potatoes, halved
Seasoning & Marinade
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for perfect roasting, which will create crispy skin on the chicken and tender potatoes.
- Prepare Potatoes: On a large sheet pan, toss the halved baby potatoes with half of the olive oil, minced garlic, lemon juice and zest, dried thyme, dried rosemary, salt, and pepper. This will infuse the potatoes with bright and earthy flavors as they roast.
- Add Chicken: Nestle the chicken thighs skin-side up among the potatoes on the sheet pan. Drizzle the remaining olive oil over the chicken and season it well with salt and pepper to enhance its flavor and encourage browning.
- Roast: Place the sheet pan in the preheated oven and roast for 35–40 minutes until the chicken skin is golden and crisp, and the potatoes are fork-tender. This time ensures the chicken is cooked through while the potatoes absorb the herbaceous juices.
- Finish and Serve: Remove from the oven and spoon the pan juices over the chicken and potatoes to keep everything moist and flavorful before serving.
Notes
- Add asparagus or green beans in the last 10 minutes of roasting for an easy, complete meal packed with vegetables.
- Using boneless chicken thighs will reduce the cooking time by about 10 minutes, making this dish even quicker.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
