One Pan Lemon Garlic Chicken and Potatoes Recipe

If you’re craving a meal that’s bursting with bright flavors but still simple enough for any weeknight, you’re going to adore this One Pan Lemon Garlic Chicken and Potatoes Recipe. I absolutely love how the tangy lemon and savory garlic transform tender chicken thighs and crispy potatoes into something irresistibly delicious, all while using just one pan for easy cleanup. It’s the kind of recipe that fills your kitchen with the best aromas and satisfies everyone at the table without much fuss.

When I first tried this recipe, I was amazed by how the lemon zest and tomato paste add layers of flavor that make every bite feel fresh and comforting at the same time. Whether it’s a busy weeknight or a relaxed weekend dinner, this One Pan Lemon Garlic Chicken and Potatoes Recipe comes together quickly and feels like a special treat. You’ll find that it’s one of those dishes you’ll keep going back to when you want hearty, healthy, and hassle-free meals in a flash.

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Ingredients You’ll Need

The ingredients for this One Pan Lemon Garlic Chicken and Potatoes Recipe are simple staples you probably already have. They come together beautifully to create that bright, hearty meal everyone loves. Here’s a quick rundown of what you’ll want to pick up or check your pantry for.

• Chicken thighs and drumsticks: I like dark meat here because it stays juicy and flavorful through baking.
• Potatoes: Yukon gold or baby potatoes work great — they roast up crispy on the outside and tender inside.
• Garlic: Fresh minced garlic is essential for that punch of aroma and depth in the sauce.
• Olive oil: Helps everything cook evenly and adds a fruity richness.
• Lemon juice and zest: The magic makers that bring brightness and balance to the savory chicken.
• Tomato paste: Don’t skip this — it adds a subtle sweetness and depth that rounds out the flavor.
• Salt, black pepper, oregano, paprika: Classic seasonings that lift and tie all the ingredients together beautifully.
• Parsley (for garnish): Adds freshness and a pop of color when you serve.

Variations

This One Pan Lemon Garlic Chicken and Potatoes Recipe is really flexible, and I love tinkering with it to fit what’s in my fridge or my mood. Don’t be afraid to make it your own—it’s how I keep things exciting!

• Add veggies: I sometimes toss in asparagus or green beans in the last 15 minutes of baking for extra color and crunch.
• Use boneless chicken breasts: If you prefer leaner meat, just watch cooking time closely so it doesn’t dry out.
• Spicy twist: A pinch of red pepper flakes in the sauce gives it a nice kick that my family enjoyed last time.
• Herb swaps: Fresh rosemary or thyme can swap in for oregano for a different herbal note that’s equally tasty.

How to Make One Pan Lemon Garlic Chicken and Potatoes Recipe

Step 1: Preheat and Prep Like a Pro

Start by preheating your oven to 400°F (200°C). While it warms up, pat the chicken and potatoes dry—this is a small trick I learned that helps the chicken skin get nice and crispy instead of soggy. If your potatoes are a bit large, chopping them into bite-sized chunks will ensure they cook evenly and match the chicken’s tenderness perfectly.

Step 2: Whip up the Zesty Lemon Garlic Sauce

In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, oregano, black pepper, and paprika. Mix everything until it forms a smooth, fragrant sauce. I love doing this step right away because the flavors marry nicely while you prep the chicken and potatoes.

Step 3: Arrange, Coat, and Get Ready to Bake

Lay the chicken pieces and potatoes out on a large sheet pan in a single layer. Pour the sauce over everything and use your hands or a spoon to make sure every piece is well coated. This step is key—you want that lemon garlic goodness to infuse everything as it roasts.

Step 4: Bake to Golden Perfection

Pop the sheet pan into your preheated oven and bake for about 40 minutes. Keep an eye out: the potatoes should be fork-tender and the chicken should reach an internal temperature of 165°F (74°C) for safety and juiciness. If you don’t have a thermometer, make sure the chicken juices run clear when you cut into the thickest part.

Step 5: Rest, Garnish, and Serve

Once the baking is done, let the chicken and potatoes rest for about 5 minutes. This makes the meat even juicier and the potatoes a little less hot to serve. Sprinkle freshly chopped parsley on top before serving to brighten it up. I promise this little garnish makes a world of difference in the presentation.

How to Serve One Pan Lemon Garlic Chicken and Potatoes Recipe

Garnishes

I always top this dish with fresh parsley because the green color adds a lovely freshness and a pop of brightness. Sometimes I like to add a little extra lemon zest or even a light sprinkle of parmesan for a twist. These small touches really elevate the presentation and flavor.

Side Dishes

Since this recipe is a full meal on its own, I keep sides light—like a crisp green salad or steamed broccoli. On cozy nights, I might add some garlic bread or warm pita for soaking up that lemon garlic sauce because, honestly, you don’t want to waste a drop.

Creative Ways to Present

For special occasions, I like to arrange the chicken and potatoes on a large rustic platter with lemon wedges and extra parsley scattered around. This really makes the dish look festive and inviting. You could also serve it with colorful roasted vegetables for a vibrant contrast that’ll wow guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. This dish keeps well for about 3-4 days and reheats nicely, making it perfect for easy lunches or quick dinners later in the week.

Freezing

You can freeze the cooked chicken and potatoes if you want to prep ahead. Just separate into meal-sized portions and use freezer-friendly containers or bags. When thawed, the texture is still lovely, but I recommend reheating gently to avoid drying out the chicken.

Reheating

I find reheating in the oven at 350°F (175°C) for about 15-20 minutes works best to keep the chicken crispy and the potatoes tender. Microwaving is quicker but can make the chicken skin a bit soft. If using the microwave, adding a brief broil at the end can restore some crispness.

FAQs

Final Thoughts

This One Pan Lemon Garlic Chicken and Potatoes Recipe has become a staple in my home because it’s just so comforting and vibrant at the same time. It’s reliable, easy to make, and gets rave reviews every time I serve it. I can’t wait for you to try it yourself—you’ll enjoy how quick it is without sacrificing any of that fresh, mouthwatering flavor. Trust me, once you get this into your weekly rotation, you’ll wonder how you ever lived without it!

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