In this one-dish meal, bone-in, skin-on chicken thighs are roasted alongside buttery Yukon gold potatoes and dressed with a lemony, garlicky herb sauce. 

One wholesome dinner coming right up! Roasted chicken and potatoes are a classic, winning duo that delivers time and time again. 

My One Dish Roasted Lemon Chicken and Potatoes is the perfect hearty Sunday meal, but truly easy enough to whip up any night of the week.

The oven does all the work for you, roasting the chicken until the skin is nice and crispy and the potatoes are perfectly golden brown. 

Of course, you can use any type of chicken cut for this dish, just be sure to adjust the cooking times (see notes below). 

The real star of the show is obviously the lemon herb sauce! It’s bright, fresh, with hints of rosemary and garlic. Serve over a bed of spicy arugula and you have yourself a complete meal. 

So the next time you’re being asked what’s for dinner, make this simple one-pan chicken and potato recipe. You’ll be the hero of the night — especially knowing you only have one pan to clean! Enjoy! 

Ingredients for Lemon Herb Chicken and Potatoes

Ready for dinner? Here’s what you’ll need for this one-pan lemon chicken and potatoes recipe.

• Chicken: Bone-in, skin-on chicken thighs are incredibly juicy, and the skin gets nice and crispy under the broiler. 
• Potatoes: Baby Yukon gold potatoes are buttery – aka, downright heavenly! You could also use baby red potatoes or a mix of the two. 
• Lemon: Yes, 5 lemons may sound like a lot but it is lemon chicken after all! 
• Olive Oil: Look for a good quality olive oil, since this is the main ingredient of the sauce. 
• Herbs and Spices: Fresh rosemary, dried oregano, and smoked paprika had another layer of flavor to the lemon sauce. And don’t skimp on the salt and pepper for seasoning the chicken, either! 
• Arugula: Spicy, bitter arugula greens are a perfect pairing and add some freshness to the plate. 

How to Make Roasted Lemon Chicken and Potatoes

To get started, preheat the oven to 400°F. 

Whisk together the olive oil, zest of 1 lemon, ¼ cup of lemon juice (about 2 lemons), rosemary, garlic, smoked paprika, salt, and pepper in a small jar. Set aside. 

Take a 9×13 baking dish and add the chicken thighs skin side up. Scatter the halved potatoes around the chicken. 

Pour the olive oil and lemon mixture over the chicken and potatoes. Using your hands, rub the marinade into the chicken and potatoes to ensure it’s evenly incorporated. 

Cut your two remaining lemons in half, and wedge the four lemon halves into the dish. 

Bake for 60 min. Once the chicken is fully cooked through (reaching 165°F), broil for 3-5 minutes until the chicken skin is deep golden brown. Keep an eye on the dish as it broils because it can quickly turn from golden brown to burnt! 

To serve, I like to scatter some arugula on my plate and top it with a chicken thigh, plenty of potatoes, a lemon wedge, and some of the delicious pan drippings. Enjoy!

Other Simple One-Pan Chicken Dinners: 

• Saucy Simple Pineapple Chicken
• Thai Red Curry with Chicken
• Skillet Chicken and Squash
• Herby Chimichurri Chicken
• Korean Glass Noodle Stir Fry with Ground Chicken