Oven Roasted Lemon Chicken and Potatoes
This oven-roasted One Pan Chicken and Potato recipe is what you make when you don't have time to stand by the stove cooking dinner. All you need to do is toss everything together in one dish and bake.
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
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
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
Calories: 245kcalCarbohydrates: 25gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 13mgSodium: 180mgPotassium: 615mgFiber: 4gSugar: 1gVitamin A: 490IUVitamin C: 27mgCalcium: 106mgIron: 2mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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