One-Pan Lemon Chicken and Potatoes Skillet

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Lemon makes everything taste fresh and bright, and this one-pan dinner is proof. Chicken thighs are seared until golden, then roasted on top of baby potatoes with lemon, garlic and herbs. Everything cooks in the same skillet, so there’s only one pan to wash. The key time-saver: give the potatoes a quick head start in the microwave so the whole meal is ready in about 40 minutes.

Tips

• Precook the potatoes. A few minutes in the microwave means they finish at the same time as the chicken.
• Pat the chicken dry before searing so the skin gets crisp and golden.
• Use an oven-safe skillet. Cast iron is perfect: sear on the stove, then finish in the oven.
• Swap the herbs. Rosemary, thyme or oregano all go beautifully with lemon.

What to serve with it

A green salad or steamed green beans is all you need.

Mandie

One-Pan Lemon Chicken and Potatoes

Golden chicken thighs roasted over baby potatoes with lemon, garlic and herbs.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 lb baby potatoes halved
• 2 tbsp olive oil divided
• 6 bone-in, skin-on chicken thighs about 2 1/2 lb
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic minced
• 1 lemon zested, juiced and the rest sliced
• 1/2 cup chicken broth
• 1 tsp dried oregano or 1 tbsp fresh thyme or rosemary
• 2 tbsp fresh parsley chopped

Method

 

1. Preheat the oven to 425°F. Microwave the potatoes in a covered bowl with a splash of water for 5 minutes, until starting to soften.
2. Pat the chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down until golden, about 5 minutes. Move to a plate.
3. Add the remaining oil and the potatoes to the skillet. Cook 3 minutes, then stir in the garlic, lemon zest, lemon juice, broth and oregano.
4. Nestle the chicken skin-side up on top of the potatoes and tuck in the lemon slices.
5. Roast 25 to 30 minutes, until the chicken reaches 165°F and the potatoes are tender. Sprinkle with parsley.

Notes

Precooking the potatoes is the secret to getting this on the table quickly.

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FAQ

Can I use chicken breasts?

Yes. Use boneless breasts and check them early. They’re done at 165°F.

Can I use regular potatoes?

Yes. Cut Yukon Gold or red potatoes into 1-inch chunks.

How long do leftovers keep?

Up to 4 days in the fridge.

You might also like:

• Cilantro Lemon Chicken Thighs
• Basil Lemon Pepper Chicken
• Easy Lemon-Garlic Shrimp