This one-pan lemon roasted chicken delivers bright, familiar flavors people often crave, paired with tender potatoes in one simple pan. It’s an easy, no-fuss dinner that feels comforting, satisfying, and perfect for busy weeknights.
The chicken and potatoes are tossed in a bold lemon spice blend, then roasted until juicy, tender, and full of flavor. Everything cooks together, making prep simple and cleanup minimal.
For best results, season generously with salt and pepper. Season once while tossing the chicken and potatoes with the spice mixture, then season again after arranging everything on the pan. Proper seasoning enhances flavor and helps keep the chicken juicy.
Use a rimmed baking sheet, roasting pan, or casserole dish that’s deep enough to catch the juices but wide enough to avoid overcrowding. The chicken and potatoes should sit snugly, not stacked.
Roast at a high temperature, 425°F, for a moist interior and lightly crisp exterior. Cover the pan with foil for the first part of cooking so the potatoes soften properly, then uncover to finish roasting.
Bake covered for about 40 minutes, then uncover and continue cooking for another 25–30 minutes. Start checking around the 20-minute mark. The chicken is done when juices run clear and the potatoes are knife-tender. Avoid overcooking to keep everything tender and juicy.
Baked Lemon Chicken and Potatoes
This one-pan lemon roasted chicken delivers bright, familiar flavors people often crave, paired with tender potatoes in one simple pan. It’s an easy, no-fuss dinner that feels comforting, satisfying, and perfect for busy weeknights.
Ingredients
- ¼ cup olive oil
- 2 Tbsp. lemon zest, about 3–4 lemons
- 3 Tbsp. fresh lemon juice
- 4 cloves garlic, minced
- 1 Tbsp. Italian seasoning
- 1 tsp. onion powder
- 1 tsp. dried thyme
- ½ tsp. paprika
- ¼ tsp. crushed red pepper flakes
- 2 ½ lbs. bone-in-skin-on chicken thighs
- 1 ½ lbs. russet potatoes, about 2 large, peeled, halved + cut into wedges
- 1 large onion, peeled and quartered
- 1 lemon, thinly sliced
- Fresh parsley, chopped, for garnish
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
- In a bowl, mix together the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
- Place the chicken, potatoes, and onions in a large bowl. Pour the lemon seasoning mixture over everything, season with salt and pepper to taste, and toss until evenly coated.
- Transfer the chicken (skin side up), potatoes, and onions onto the prepared baking pan. If desired, lightly sprinkle with additional salt and pepper once arranged.
- Cover the pan tightly with aluminum foil and bake for 40 minutes.
- Remove the foil, gently stir the potatoes, and spoon some of the pan juices over the chicken. Add lemon slices on top, then return to the oven uncovered. Bake for another 25–30 minutes, or until the chicken is cooked through and the potatoes are tender.
- Take out of the oven and let rest for 5–10 minutes. Garnish with fresh parsley before serving.
Notes
- Chicken: You can use chicken drumsticks instead of thighs. The cooking time remains the same.
- Potatoes: Baby gold potatoes are a great alternative to russets. They’re naturally creamy with a mild sweetness, and there’s no need to peel or chop them.
- Seasoning: Be generous with salt when seasoning both the chicken and potatoes. I like to season them once when tossing with the lemon spice mixture and again after everything is arranged on the pan. Don’t hesitate to lift and season the chicken on all sides. Proper seasoning boosts flavor, keeps the chicken juicy, and makes a big difference in the final dish.
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