One-Pan Zesty Lemon Herb Chicken & Potatoes

$- 4 boneless, skinless chicken thighs - Salt and pepper to taste - 4 medium-sized Yukon gold potatoes, quartered - Olive oil for coating - 3 tablespoons olive oil - 1 lemon (zest and juice) - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Fresh parsley for garnish When I make One-Pan Chicken and Potatoes, I start with fresh chicken thighs. They are juicy and full of flavor. I season them with salt and pepper. This simple step makes a big difference. Next, I choose Yukon gold potatoes. They are creamy and sweet. I cut them into quarters, which helps them cook evenly. A light coat of olive oil keeps them from sticking. The marinade is where the magic happens. I blend olive oil, lemon zest, and juice in a bowl. The lemon adds brightness. I then mix in minced garlic, oregano, thyme, and smoked paprika. This mix gives the chicken a zesty kick. I always let the chicken marinate for about 15 minutes. This allows the flavors to soak in. While the chicken rests, I prepare the potatoes. I toss them with olive oil, salt, and pepper. They will roast nicely alongside the chicken. Finally, I garnish with fresh parsley before serving. This adds a pop of color and flavor. Each bite is a delicious mix of juicy chicken and tender potatoes. It's simple yet satisfying. {{ingredient_image_1}} - Preheat oven to 425°F (220°C). - In a large bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and pepper. - Add the chicken thighs to the bowl. - Coat them well with the marinade. - Let the chicken marinate for about 15 minutes. - In another bowl, toss the quartered potatoes. - Use olive oil, salt, and pepper to coat them well. - Spread the marinated chicken on one side of a baking sheet. - Place the seasoned potatoes next to the chicken. - Make sure there is space between them for even cooking. - Bake in the oven for about 30 minutes. - Check that the chicken reaches an internal temperature of 165°F (74°C). - The potatoes should be golden and tender. - Best practices for marinating: Marinate your chicken for at least 15 minutes. This helps the meat soak up the flavors. Use a bowl that allows the chicken to sit in the marinade. Flip it halfway to ensure even coating. - Tips for checking doneness: The best way to check if the chicken is done is by using a meat thermometer. Aim for 165°F (74°C). If you don’t have one, cut into the thickest part. The meat should look white and juices should run clear. - Methods to achieve crispy edges: Start with dry potatoes. Pat them with a towel to remove moisture. Toss them in olive oil and seasonings. Bake at a high heat for the best crunch. - Importance of spacing on the baking sheet: Give the potatoes space on the baking sheet. Crowding them leads to steaming, not crisping. Make sure they are in a single layer for even cooking. - Adding herbs or spices for additional flavor: You can try adding fresh herbs like rosemary or thyme. A pinch of chili powder can also add a nice kick. Mix these into the marinade for extra taste. - Suggestions for a zesty kick: Squeeze some extra lemon juice over the chicken and potatoes before serving. You can also add a dash of hot sauce for a spicy twist. Pro Tips Marinate Longer for More Flavor: If time allows, marinate the chicken thighs for up to an hour or even overnight in the refrigerator. This will enhance the flavor and juiciness of the chicken. Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer to check for an internal temperature of 165°F (74°C). This minimizes the risk of overcooking. Customize Your Herbs: Feel free to experiment with fresh herbs or different dried herbs according to your taste preferences. Fresh rosemary or basil can add a delightful twist. One-Pan Cleanup: Line your baking sheet with parchment paper or aluminum foil for easy cleanup. This will save you time washing dishes after enjoying your delicious meal. {{image_2}} You can use different chicken cuts for this recipe. Chicken breasts or drumsticks work well. If you choose chicken breasts, slice them in half for even cooking. Drumsticks will take a bit longer to cook. Adjust your baking time to about 35-40 minutes for drumsticks. Always check the internal temperature. It should reach 165°F (74°C) for safety. Feel free to switch up the vegetables. Seasonal veggies add great flavor and nutrition. Try carrots, bell peppers, or zucchini. These veggies pair nicely with chicken. Toss them in olive oil, salt, and pepper before adding them to the pan. This way, they cook just right alongside the chicken and potatoes. Add a twist by using global spices. Try cumin for a warm flavor or curry powder for a kick. You can mix up the marinade too. Use soy sauce for an Asian vibe or chimichurri for a Latin touch. Experimenting with different marinades keeps the dish fresh and exciting. To store leftovers, let them cool first. Place the chicken and potatoes in an airtight container. This keeps them fresh. Store the container in the fridge. You can enjoy leftovers for up to three days. Always check for any signs of spoilage before eating. If you want to freeze the dish, let it cool. Portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, bake it at 350°F (175°C) until hot, or microwave it until warmed through. For easy meal prep, chop the potatoes and marinate the chicken ahead of time. You can store the marinated chicken in the fridge for up to 24 hours. Keep the potatoes in a separate container to avoid sogginess. On a busy day, just assemble and bake. This saves time and makes cooking simple. Yes, you can use frozen chicken thighs. Just remember to thaw them first. Place the frozen chicken in the fridge overnight. If you're in a hurry, you can use the microwave. Make sure to marinate them for a little longer. This will help keep them juicy and flavorful. If you can't find Yukon gold potatoes, don't worry. You can use other types of potatoes. Red potatoes work well because they hold their shape. Russet potatoes are good too but can become fluffy. Sweet potatoes add a nice twist. Just adjust the cooking time based on the size. To check if the chicken is done, use a meat thermometer. The chicken should reach an internal temperature of 165°F (74°C). If you don't have a thermometer, look for clear juices. The meat should no longer be pink. This ensures that it's safe to eat. Yes, you can adapt this recipe for a slow cooker. First, sear the chicken in a pan for extra flavor. Then, place the chicken and potatoes in the slow cooker. Add the marinade, then cook on low for 6-8 hours or high for 3-4 hours. This will keep the chicken tender and moist. In this blog post, we explored a delicious chicken and potato dish. We covered key ingredients, step-by-step instructions, and helpful tips for success. You learned how to marinate chicken, prepare crispy potatoes, and even try variations on the recipe. Storing and reheating tips help keep leftovers fresh. This dish is simple yet packed with flavor. You can enjoy it any night of the week. So grab your ingredients and start cooking. You’ll love the results!$

One-Pan Zesty Lemon Herb Chicken & Potatoes

A flavorful and easy one-pan meal featuring marinated chicken thighs and roasted Yukon gold potatoes, perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Ingredients

4 thighs boneless, skinless chicken
4 medium-sized Yukon gold potatoes, quartered
3 tablespoons olive oil
1 whole lemon (zest and juice)
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt
to taste pepper
for garnish fresh parsley

Instructions

Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Whisk until well blended.
Add the chicken thighs to the bowl and coat thoroughly with the marinade. Set aside to marinate for about 15 minutes while you prepare the potatoes.
In another bowl, toss the quartered potatoes with a little olive oil, salt, and pepper until they're well coated.
Spread the marinated chicken thighs in a single layer on one side of a large, rimmed baking sheet. Add the seasoned potatoes alongside, making sure they’re spread out for even cooking.
Bake in the preheated oven for about 30 minutes, or until the chicken is cooked to an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove from the oven and let sit for a few minutes. Garnish with fresh parsley before serving.

Notes

Let the chicken marinate for at least 15 minutes for better flavor.

Keyword chicken, herbs, lemon, one-pan meal, potatoes