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Easy Crispy One-Pan Lemon Herb Chicken and Potatoes

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A fuss-free, crispy, and zesty one-pan chicken and potatoes recipe infused with fresh herbs and lemon, perfect for a cozy and flavorful dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 1.5 pounds baby potatoes (halved if large)
  • 1 large fresh lemon (thinly sliced) plus juice of half
  • 5–6 fresh thyme sprigs
  • 3–4 fresh rosemary sprigs
  • 4 large garlic cloves (smashed)
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • Optional: 1/2 teaspoon paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes, then place them in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano. Toss until well coated.
  3. Arrange potatoes on a large rimmed baking sheet in a single layer, leaving space for the chicken. Roast in the oven for 15 minutes.
  4. While potatoes roast, pat chicken thighs dry with paper towels. In a small bowl, mix 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, paprika (if using), and a squeeze of lemon juice. Rub this mixture all over the chicken thighs, including under the skin where possible.
  5. Tuck thyme and rosemary sprigs under the chicken skin. Scatter smashed garlic cloves over the baking sheet and lay thin lemon slices on top of the chicken thighs.
  6. Remove the tray from the oven carefully. Nestle the seasoned chicken thighs among the partially roasted potatoes, skin side up. Return the pan to the oven and roast for another 25-30 minutes.
  7. Check for doneness: chicken skin should be golden and crispy, and an instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C). Potatoes should be tender and caramelized around the edges.
  8. Let the chicken rest for 5 minutes before serving to lock in juices and intensify flavors.
  9. Serve immediately with a drizzle of pan juices and an extra squeeze of fresh lemon if desired.

Notes

Pat chicken skin dry thoroughly for best crispiness. Use high heat (425°F) to render fat and crisp skin without drying meat. Avoid overcrowding the pan to prevent steaming. Tuck herbs under the skin to infuse flavor and prevent burning. Flip potatoes halfway through roasting for even browning. Rest chicken before serving to lock in juices. Tent with foil if potatoes brown too quickly. Reheat leftovers in oven to maintain crispiness; avoid microwaving.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, crispy chicken, roasted potatoes, easy dinner, weeknight meal, healthy chicken recipe

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