One Pan Lemon Chicken and Potatoes
This post may contain affiliate links. Read our full disclosure policy.
This One Pan Lemon Chicken and Potatoes recipe is an easy way to get a flavorful dinner on the table without any hassle and minimal cleanup. Chicken thighs and drumsticks are coated in a bright, savory mix of olive oil, lemon, garlic, and parmesan, then roasted to perfection with potatoes that are tender on the inside and crispy on the outside. A satisfying meal with big flavour the whole family will love.
Save this Recipe!
Get this recipe sent to your inbox, plus get new recipes from The Delicious Spoon every week!
Some nights, the last thing you want to do is juggle multiple pots and pans while trying to get dinner on the table. That’s where One Pan Lemon Chicken and Potatoes saves the day. With just a handful of simple ingredients, this dish comes together in minutes—no fancy steps, no extra dishes.
These Sheet Pan Steak and Shrimp Fajitas are also a great, one-pan meal. Or if you are if it is chicken thighs you want to use some of my other favorites are these Crispy Oven Baked Chicken Thighs, Indonesian Chicken Satay, or Honey Sriracha Chicken Thighs.
The chicken soaks up all the bright, garlicky, lemon-parmesan goodness while the potatoes roast to tender, golden perfection, all in the same pan. Pop it in the oven, and while it bakes, you can help with homework, fold a load of laundry, or just take five minutes to breathe.
Star Ingredients
- Chicken – I prefer to use bone-in chicken thighs and drumsticks so everyone can grab their favorite piece. But I also think that roasted bone-in chicken has the most flavour. This can be made with skin on or off. Your choice.
- Potatoes – I prefer to use heartier white or golden potatoes because I find that russets are softer when baked but when you flip them they tend to fall apart.
- Onions – I use white or Vidalia onions because they are so good when roasted. Slightly sweet and caramel in flavor. Red onions I find are too pungent for this recipe.
- Lemon Juice – The acidity of lemon juice brings a bright and bold flavor to the chicken.
- Parmesan Cheese – Goes well with the lemon flavor, packs big flavor and adds great texture as well as a tasty saltiness to the recipe.
- Olive Oil – Used to roast the chicken and potatoes to golden perfection. The potatoes are tender in the middle but get crispy as they bake on the outside.
Step By Step Instructions
- Preheat your oven to 350°F.
- Peel and slice the potatoes in half or for bigger potatoes, quarters. Mince the garlic and finely chop the parsley. Slice the onion into 1/2″ slices.
- In a medium bowl combine the olive oil, lemon juice, parmesan cheese, garlic, parsley, seasoning salt and pepper. Mix well to combine.
- Add the chicken, potatoes and onion to a large deep-sided baking pan.
- Pour the lemon and parmesan mixture over the chicken and potatoes into the pan and use your hands to massage the marinade all over the chicken and potatoes. Or you can use a spoon but I find getting your hands in there works better.
- Roast the lemon chicken and potatoes in the oven uncovered for 45-60 minutes, flipping the chicken and potatoes with a spoon halfway through to cook on all sides and recoat the pieces with the juices and marinade. When the thickest piece of chicken reaches an internal temperature of 160°F and the potatoes are fork tender you can remove the pan from the oven and serve.
Storage
If you have leftovers, store them in a tightly sealed container in the fridge for up to 3 days. Reheat in the oven, stovetop or in the microwave.
You can freeze this recipe before or after cooking.
If you want to freeze leftovers, place them in a tightly sealed container and freeze for up to 3 months. Reheat leftovers stovetop in a large pan is the best option and if the recipe is a bit dry, add a little white wine or chicken broth.
freezing before Cooking
If you would like to meal prep and turn this recipe into a freezer meal you can make the marinade and then follow all of the steps up until roasting. Instead, cover the baking pan with a tight-fitting lid or cover with foil and then tightly wrap the outside of the baking pan and lid with plastic wrap to ensure the lid stays on and the air stays out. This will prevent the contents from leaking and also reduce the chances of freezer burn.
Freeze for up to 3 months. Thaw, overnight in the fridge before roasting as per the instructions.
Serving Suggestions
Here is a short list of my go-to side dishes for this recipe if you feel you need a little more than just potatoes.
One Pan Lemon Chicken and Potatoes
Equipment
- 1 large deep-sided roasting pan
Ingredients
- 3 lbs bone-in chicken thighs and/or drumbsticks
- 2 lbs yellow potatoes, peeled and sliced into half or wedges
- 6 cloves garlic; minced
- 1 large onion, sliced
- ½ cup lemon juice
- ½ cup grated parmesan cheese
- ⅓ cup olive oil
- ½ cup finely chopped parsley
- 1 ½ tsp seasoning salt
- 1 tsp dried oregano
- ¾ tsp black pepper
Instructions
- Preheat your oven to 350°F.
- Add the chicken, potatoes and onions to a large deep-sided roasting pan.
- In a medium bowl, add 1/2 cup parmesan cheese, 1/2 cup lemon juice, 1/3 cup olive oil, 6 cloves of minced garlic, 1/2 cup of minced parsley, 1 1/2 tsp seasoning salt, 1 tsp dried oregano and 3/4 tsp of black pepper. Mix to combine using a spoon or whisk.
- Pour the lemon and parmesan mixture over the chicken and use your hands to massage the marinade into the chicken and to cover the potatoes.
- Roast the chicken and potatoes in the oven for 45-60 minutes turning the potatoes and chicken over with a spoon halfway through. This will help them to get recoated with the marinade and to also cook more evenly.
- Continue to roast until the potatoes are fork tender and the thickest piece of chicken reaches an internal temperature of 160°F. Serve hot.
Video
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
