One Pan Lemon Chicken and Potatoes
This oven-roasted One Pan Lemon Chicken and Potato recipe is what you make when you don’t have time to stand by the stove cooking dinner. It’s proof that chicken and potatoes don’t have to be boring. It requires only less than 10 minutes of prep time for a flavor that tastes like you’ve been in the kitchen all day.
Why you'll love my recipe
One dish meal
A one-pot skillet dinner everyone will love! Less clean up and more convenience, especially for those busy weeknights.
Quick & easy
Minimal prep and simple ingredients that yield authentic Mexican flavors.
Budget friendly ingredients
This recipe holds well as meal prep. It’s affordable, tastes like you spent hours in the kitchen but actually it’s ready within the hour!
Ingredients and substitutions
Chicken thighs: May substitute with skinless chicken thighs, drumbsticks, salmon or chicken breast. See below for substitute notes.
Potatoes: You can try any type of potatoes. I like using Yukon gold potatoes because they are buttery and melt into the sauce as they bake.
Carrots: Gives the recipe more substance.
Lemon juice: Freshly squeezed lemon juice adds acidity to break through the fat and add fresh flavor.
Garlic: Always use fresh garlic and lots of it.
Olive oil: Use good quality olive oil because its the main part of the dressing.
Spices: Use your favorite blend of spices. I used paprika, onion salt, pepper and Italian seasoning.
For the rest of the ingredients, please see the recipe index card below.
How to make Lemon Chicken and Potatoes
The section below is a quick overview of how to make this recipe. For full details, see recipe notes card below!
Preheat the oven
Set the oven to 400°F and place the rack in the center position.
Make the marinade
To a jar, add olive oil, lemon juice, minced garlic and spices. Close the lid and shake until evenly combined.
Prepare the vegetables
Wash and peel potatoes and carrots. Slice carrots into same thickness so they cook evenly, about 1/2 inch or less. If using baby potatoes, cut in half. If using larger potatoes, cut into even chunks, similar to the carrot size so they cook evenly.
Assemble the dish
Arrange the cut potatoes and carrots into an even layer in the bottom of 9″x13″ pan. Place the chicken thighs skin side up. Pour the marinade over the chicken and potatoes. Toss all together to evenly coat everything. Sprinkle flaky sea salt over the chicken thighs for good measure.
Bake
Bake uncovered for 55-65 minutes. If using smaller thighs, cook time may decrease to 40-45 minutes. At the 30 minute mark, stir the potatoes and carrots so they brown evenly. Leave the chicken skin side up. After 1 hour, broil on low between 3-5 minutes until the skin is sizzling and crispy.
Serve & enjoy
Let the dish rest in the oven turned off for at least 10 minutes. Garnish with feta and fresh dill.
Expert tips from my test kitchen
Pat the skin very dry first!
Doing this dramatically improves crispy skin. Don’t skip it.
Cut the potatoes and carrots smaller than you think
Most sheet pan failures happen because the potatoes cook unevenly. Best size is about 1/2 to 1-inch chunks.
Don’t overcrowd the pan
Leave visible space between pieces. Overcrowding = steaming instead of crisping. Use two sheet pans if making double.
Broil at the end
Broiling helps crisp the skin, deepen the potato color and creates those iconic roasted edges. Be careful not to burn!
Can I use other types of protein?
This recipe was developed and tested with chicken thighs but below is a list comparing other proteins:
Boneless skinless chicken thighs: Less rich, less crispy but still juicy. Reduce cook time by 10-15 minutes.
Chicken breast: Leaner and easier to dry out. Roast at 400°F or pull out sooner.
Drumsticks: Rich flavor, juice and crispy skins. The best direct substitute.
Whole chicken legs: Flavorful and juicy. Cook 10-15 minutes longer.
Salmon filets: Rich, buttery and lighter. Roast potatoes and carrots first until soft. Then, bake the salmon on top 10-15 minutes.
Can I use boneless skinless chicken thighs?
If using bone-in chicken thighs with skin on, follow this baking schedule:
Bake uncovered for 1 hour. At the 30 minute mark, stir the potatoes and carrots so they brown evenly. Pour some of juices on top of the chicken. Leave the chicken skin side up. After 1 hour, broil on low between 5-10 minutes until the skin is sizzling and crispy. Watch closely to prevent burning. Internal chicken temperature should reach at least 175°F near the bone.
If using boneless, skinless chicken thighs, follow this baking schedule:
Toss the carrots, potatoes and chicken in the marinade. Roast the carrots and potatoes first for 20 minutes. Then, stir the potatoes again and place the chicken thighs on top, with any leftover marinade. Bake 25-28 minutes. After 30 minutes, broil for 1-2 minutes at the end for more color. Internal chicken temperature should reach at least 175°F near the bone.
Can I use other types of potatoes?
Yukon gold are the best potatoes because when roasted, they have the most creamy interior and crispy edges. Red potatoes are less crispy but buttery. Russets are the crispiest but tend to dry out quicker.
How do I store leftovers?
Once the chicken and potatoes have completely cooled, transfer leftovers to an airtight container. Refrigerate for up to 3 days. Re-heat in the microwave at 20 second intervals, on the stove top until warmed or in the oven.
Oven Roasted Lemon Chicken and Potatoes
Ingredients
- 1½ lbs. yukon gold potatoes cut into 1/2" pieces
- 4 chicken thighs, see below for substitutes
- 3 large carrots peeled and cut into 1/2" pieces
For the marinade:
- 1/4 cup olive oil
- 1 small lemon, freshly juiced
- 6 garlic cloves, minced
- 3 teaspoons onion salt or sea salt
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1/2 teaspoon ground black pepper
For toppings:
- 1/2 cup feta
- 1 bunch fresh dill
Instructions
Preheat the oven
- Set the oven to 400°F and place the rack in the center position. Use a pan big enough to spread apart and leave space between the potato pieces or else they will steam instead of roast.
Make the marinade
- To a jar, add olive oil, lemon juice, minced garlic and all the spices. Close the lid and shake until evenly combined. If you prefer less lemon taste, use half lemon instead of the whole thing.1/4 cup olive oil, 1 small lemon, freshly juiced, 6 garlic cloves, minced, 3 teaspoons onion salt or sea salt, 2 teaspoons paprika, 2 teaspoons oregano, 1/2 teaspoon ground black pepper
Prepare the vegetables
- Wash and peel potatoes and carrots. Slice carrots into same thickness so they cook evenly, about 1/2 inch or less. If using baby potatoes, cut in half. If using larger potatoes, cut into even chunks, similar to the carrot size so they cook evenly.1½ lbs. yukon gold potatoes, 3 large carrots
Assemble the dish
- Arrange the cut potatoes and carrots into an even layer in the bottom of 9"x13" pan. Do not overfill the pan or else the meat and potatoes will steam instead of roast.
- Pat the skin on the chicken dry. Place the chicken thighs skin side up. Pour the marinade over the chicken and potatoes. Toss all together to evenly coat everything. Sprinkle flaky sea salt over the chicken thighs for good measure.4 chicken thighs, see below for substitutes
Bake
- If using bone-in chicken thighs with skin on, follow the directions below. If not, see other directions below.Bake uncovered for 55-65 minutes. If using smaller thighs, bake time may vary between 40-45 minutes. At the 30 minute mark, stir the potatoes and carrots so they brown evenly. Pour some of juices on top of the chicken. Leave the chicken skin side up. After 1 hour, broil on low between 3-5 minutes until the skin is sizzling and crispy. Watch closely to prevent burning. Internal chicken temperature should reach at least 175°F near the bone.If using boneless, skinless chicken thighs, follow this baking schedule:Toss the carrots, potatoes and chicken in the marinade. Roast the carrots and potatoes first for 20 minutes. Then, stir the potatoes again and place the chicken thighs on top, with any leftover marinade. Bake an additional 25-30 minutes. After 30 minutes, broil for 1-2 minutes at the end for more color and charred edges. Internal chicken temperature should reach at least 175°F.
Serve & enjoy
- Let the dish rest in the oven turned off for at least 10 minutes. Garnish with flaky sea salt, feta and fresh dill before serving.1/2 cup feta, 1 bunch fresh dill
Notes
- Pat the skin very dry first! Doing this dramatically improves crispy skin. Don't skip it.
- Cut the potatoes and carrots smaller than you think. Most sheet pan failures happen because the potatoes cook unevenly. Best size is about 1/2 to 1-inch chunks.
- Don't overcrowd the pan. Leave visible space between pieces. Overcrowding = steaming instead of crisping. Use two sheet pans if making double.
- Broil at the end. Broiling helps crisp the skin, deepen the potato color and creates those iconic roasted edges. Be careful not to burn!
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
10 Responses
This recipe was so easy. Just dump and bake. Making it again next week for meal prep. Thank you! Chicken was very moist and delicious.
Thank you Ani!
I made this for dinner this week & it was not only a hit with my husband & I but I was a hit with my toddler!!
Thank you for the lovely review! So glad you enjoyed our one pot dinner recipe.
This chicken and potato recipe is delicious. I used skinless chicken thighs so I really appreciate the extended directions for different types of meat. It was so juicy and not dry. The carrots took longer to bake because I cut them too thick. Otherwise, very good recipe.
Thank you! We’re so happy you enjoyed our recipe. 🙂
Simple ingredients but so much flavor. Definitely making this again!
Those are our favorite recipes. Thank you!
This chicken and potato recipe tasted like summer. It was refreshing and very filling. The chicken was so tender and the potatoes were soft like butter. Will be making this again. Great one-pot recipe.
Thank you for the lovely review!