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One Pan Lemon Herb Chicken and Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 79 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

A simple and flavorful one-pan chicken and potatoes recipe featuring tender chicken thighs and drumsticks baked with garlic, lemon, tomato paste, and aromatic herbs. Perfect for an easy weeknight dinner with minimal cleanup, this dish combines juicy chicken and crispy potatoes coated in a tangy, savory sauce and garnished with fresh parsley.

Ingredients

Units Scale

For the Chicken:

  • 2 lb chicken thighs and drumsticks

For the Potatoes:

  • 22 oz potatoes

For the Sauce:

  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1 Tbsp lemon zest
  • 1 1/2 Tbsp tomato paste
  • 1 tsp salt
  • 1/2 Tbsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp paprika

For Garnish:

  • Parsley, chopped

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the correct temperature for even baking.
  2. Prepare the Sauce: In a small bowl, whisk together the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika until well combined to create a flavorful marinade.
  3. Prepare the Chicken and Potatoes: Pat the chicken pieces dry with paper towels. If the potatoes are large, chop them into smaller, bite-sized pieces to ensure even cooking. Arrange the chicken and potatoes evenly on a large sheet pan.
  4. Coat with Sauce: Pour the prepared sauce over the chicken and potatoes, using a spoon or brush to thoroughly coat all pieces for maximum flavor.
  5. Bake: Place the sheet pan in the preheated oven and bake for approximately 40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked.
  6. Rest and Garnish: Remove the pan from the oven and allow the dish to rest for 5 minutes to let the juices redistribute. Garnish with freshly chopped parsley before serving for a burst of color and freshness.

Notes

  • Use a food thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
  • Cool leftovers before storing them in an airtight container in the refrigerator; consume within 3-4 days.
  • Visit the blog post for additional tips and answers to frequently asked questions about this recipe.

Find it online: https://emilyquickdinners.com/one-pan-lemon-herb-chicken-and-potatoes-recipe/