This recipe for Roasted Lemon Chicken Thighs with Potatoes is a one-pan dinner that you can prepare in 5 minutes with only 7 ingredients, throw in the oven, and then relax while it cooks––perfect for those weeknights when you stumble into your apartment and immediately run downstairs to don a pair of sweatpants. Unless that’s just me.
It’s deceptively simple, but the combination of lemon, olive oil, herbs, chicken, and potatoes is hard to beat. If you’re into using lemons for roast chicken in general, you’ll love this. The great thing about using chicken thighs––as opposed to a whole bird––is that they’re a bit easier to handle and cook. Plus, the potatoes absorb the chicken-y flavor from being roasted in the same pan.
I like serving this dish with a simple salad to round out the meal. I just make a really easy lemon vinaigrette with honey, olive oil, dijon mustard, and salt and pepper. Easy peasy.
You’ll need:
- 6 bone-in, skin-on chicken thighs
- salt and freshly ground black pepper
- ¼ cup olive oil
- 1 1/2 pounds Eastern or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 1 lemon, sliced
- 10 cloves garlic, peeled
- ¼ cup chopped cilantro or parsley leaves
Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat.
Sear the chicken skin-side down in the roasting pan.
After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add the lemon slices and garlic cloves, tossing everything together so the potatoes and garlic are well-coated in olive oil.
Transfer the chicken to the oven and cook for another 30 minutes, or until the chicken is cooked through and the potatoes are tender. Remove from the oven and stir in the herbs. Serve.
Roasted Lemon Chicken Thighs with Potatoes
Ingredients
- 6 bone-in, skin-on chicken thighs
- salt and freshly ground black pepper
- ¼ cup olive oil
- 1 1/2 pounds Eastern or Yukon Gold potatoes (680g, scrubbed and cut into 1-inch chunks)
- 1 lemon (sliced)
- 10 cloves garlic (peeled)
- ¼ cup chopped cilantro or parsley leaves
Instructions
- Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat.
- Sear the chicken skin-side down in the roasting pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add the lemon slices and garlic cloves, tossing everything together so the potatoes and garlic are well-coated in olive oil.
- Transfer the chicken to the oven and cook for another 30 minutes, or until the chicken is cooked through and the potatoes are tender. Remove from the oven and stir in the herbs. Serve.
Nutrition
Denise says
Could this be made using a Dutch oven pot?
Sarah says
Yes! As long as it’s big enough to have the chicken and potatoes all in one layer, or you might end up with more of a steamed chicken dish rather than a roasted dish.
Sonia M says
Made tonight…… it was DELICIOUS! only I made it in cast iron pan….. and seasoned chicken with salt and garlic pepper, and used 2 lemons!
Delicious, delicious, delicious….. even my pickiest of picky-eater son enjoyed it!!
Sarah says
Love it, Sonia! So glad you and the family enjoyed!
Shanique says
Hello,
This recipe sounds absolutely delicious. I am very eager to try it! I just have a question about the steps as I am newly minted in the kitchen: Use a roasting pan set over two burners, is that correct? Could I also use a cast iron pan to do everything and then place everything in the oven?
Thank you
Sarah says
Hey, yes you could certainly do that, Shanique. Just depends on the size of your roasting pan and the amount of chicken and potatoes that you want to make, and whether or not it’ll all fit in that cast iron pan!
Melissa says
This came out really good! Thanks!
Sarah says
You’re welcome, Melissa!
Cynda P. says
I love this recipe. I have microved the whole potatoes for a few minutes first, then cut them up as sometimes the potatoes are not quite done after 30 minutes. I also throw in a bunch of baby carrots to make a complete meal. Fantastic!
Sarah says
Glad you enjoyed this, Cynda! Cutting them smaller might also help them cook faster in the oven!
Jerry Hegwood says
Made this for dinner tonight. My son couldn’t get enough of the potato’s. Thanks again for a wonderful dinner.
Sarah says
You’re welcome Jerry :)
Lisa says
Just made this for dinner and it was delicious! Thank you :)
Sarah says
you’re welcome, Lisa! Love the name of your blog!
JoAnne says
We like our potatoes browned. Can we sear the potatoes like we sear the thighs?
THANKS!
Sarah says
Hey Joanne, if you want your potatoes browned, I would just roast them separately on a parchment-lined sheet pan with olive oil, salt, and pepper, and maybe some herbs. You can start the roasting process earlier than the chicken, as potatoes can take a while to cook through.
Hollie says
I made this dish this evening for my boyfriend and I, and I’m pretty sure he’s going to propose now. Just kidding, but it was so easy and delicious! I used a dutch oven instead of a roasting pan and it came out just perfect. Thank you!
Sarah says
hahaha so glad you guys liked it!
Lily says
Do I have to sear the chicken first? Can I just throw everything into a baking dish and roast it?
Sarah says
Hey Lily, I find that searing the chicken first yields better results––crispier skin and juicier chicken.
Jenine says
I use boneless, skinless thighs and through it all into a dish. Also, I used oregano instead of parsley or cilantro. Definitely a “make again”!!
Sarah says
So glad you liked it and were able to adapt it to your own preferences, Jenine. Happy Cooking!