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Crispy One-Pan Lemon Herb Chicken with Potatoes

crispy one-pan lemon herb chicken with potatoes - featured image
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A quick and easy one-pan recipe featuring crispy skin chicken thighs roasted with lemon, fresh herbs, and tender baby Yukon gold potatoes. Perfect for a cozy, flavorful dinner with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 lemon, zested and juiced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 1 lb (450 g) baby Yukon gold potatoes, halved
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • Optional garnishes: fresh parsley, chopped; extra lemon wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt (about 1 tsp), and black pepper (about ½ tsp). Rub this mixture all over the chicken thighs, including under the skin. Set aside to marinate for about 10 minutes.
  3. Toss the halved Yukon gold potatoes with olive oil, smoked paprika (if using), salt (about ¾ tsp), and pepper (about ¼ tsp) until well coated.
  4. Heat a large oven-safe skillet over medium-high heat. Once hot, arrange the chicken thighs skin-side down in the pan. Cook for 5-7 minutes without moving to build a golden crust.
  5. Flip the chicken thighs skin-side up and scatter the potatoes around the pan in a single layer.
  6. Transfer the skillet to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden. Toss the potatoes gently halfway through cooking.
  7. Remove the skillet from the oven and let the chicken rest for 5 minutes. Sprinkle with chopped fresh parsley and serve with extra lemon wedges.

Notes

Pat chicken skin very dry before searing to ensure crispiness. Do not overcrowd the pan to avoid steaming. Let chicken rest after roasting to lock in juices. Toss potatoes halfway through roasting for even crisping. Optionally add a splash of chicken broth before roasting to keep moist. Can marinate chicken up to 24 hours in advance.

Nutrition

Keywords: lemon herb chicken, crispy chicken, one-pan dinner, roasted potatoes, easy chicken recipe, weeknight dinner, gluten-free, dairy-free

Find it online: https://blixfood.com/crispy-one-pan-lemon-herb-chicken-with-potatoes-easy-recipe-for-perfect-dinner/