One-pan Lemon Garlic Chicken and Potatoes

You guys know how much I love a one-pan dinner, particularly one that’s made in the oven. No stove splatter (hooray!), minimal washing up, and minimal time required, which is always a good thing – particularly on weeknights when energy levels and the desire to cook can be low. You will love how easy this One-pan Lemon Garlic Chicken and Potatoes recipe is. Not only is there something wholesome and nourishing about chicken roasting on a bed of flavour-packed potatoes, but it’s simple, taking less than 15 minutes to prepare. Just toss it in a tray and let the oven do its thing! It is so incredibly delicious and makes the perfect family dinner.

Bone-in, skin-on chicken thigh cutlets (a low-cost cut of chicken available at most major supermarkets) are marinated in garlic, lemon juice, dried herbs and a hint of dijon mustard before being piled onto potatoes and roasted. The chicken is tender and juicy with a delicious crispy skin, while the potatoes soak up all of the pan juices. We are not going for super crisp potatoes here; we are going for a combination of caramelised and soft. You’ll be left with a saucy broth in the bottom of the pan, which is SO incredibly delicious and perfect for drizzling all over the finished dish. I love serving this meal with a big bunch of steamed broccolini (tender-stem broccoli) heaped in the pan, but don’t be limited to this … I’ve listed a whole heap of my favourite sides below so that you can cater to your family’s tastes. I regularly make a double batch of this recipe to enjoy for lunch or dinner the following day. Trust me when I say you won’t get sick of leftovers!

What can I serve with One-pan Lemon Garlic Chicken and Potatoes?

Make this a complete dish by serving it with steamed broccoli, broccolini (tender-stem broccoli), green beans, snow peas (mangetout), asparagus, sautéed baby spinach or kale, steamed corn, pumpkin, cauliflower or a simple Green Leafy Salad.

How do I ensure the potatoes are cooked perfectly?

Be sure to use a large enough pan so the ingredients are not crowded. Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes to perfection. If you don’t have a large pan, cut the potatoes into fairly small wedges to be sure they cook through. It’s also important that the oven is fully preheated before you start cooking.

Watch how to make One-pan Lemon Garlic Chicken and Potatoes

What are some other one-pan dinner recipe ideas with Mediterranean flavours?

If you enjoyed the flavours of this dish, I think you will also like:

Creamy Tomato Chicken Risoni (Orzo)
Mediterranean Risoni (Orzo)
Mediterranean Chicken Tray Bake
One-pan Pesto Chicken Pasta
One-pot Greek Chicken and Rice

One-pan Lemon Garlic Chicken and Potatoes

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Prep this delicious and comforting One-pan Lemon Garlic Chicken and Potatoes in only 15 minutes for an easy, nourishing dinner that the whole family will enjoy!

• Total Time: 1 hour 15 mins
• Yield: 6 1x

Ingredients

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• ½ cup (125 ml) olive oil 
• 1 tbsp dried oregano
• 1 tbsp freshly minced garlic 
• Zest of 1 lemon, plus the juice of 2 lemons (you need ¼ cup/60 ml of lemon juice)
• 1 tbsp sweet paprika
• 1 tsp dijon mustard
• 1 tsp sugar 
• 1½ tsp salt flakes
• ½ tsp cracked black pepper
• 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (approximately 5–6 cutlets) (or you can try drumsticks!)
• 6 medium all-purpose potatoes, cut into wedges (see note 1)
• ½ cup (125 ml) chicken stock
• 1 lemon, sliced (optional)
• 1 tbsp fresh oregano or parsley, to garnish  
• Steamed greens or green salad, to serve 

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Instructions

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). (For best results, ensure the oven is fully preheated before you add the chicken and potatoes.)
2. In a large bowl, combine the olive oil, oregano, garlic, lemon zest and juice, sweet paprika, dijon mustard, sugar, salt and pepper. Add the chicken and toss to coat. Marinate for up to 24 hours (for extra depth of flavour) or cook immediately.
3. Add the potatoes to a large baking pan (see note 2) and top with the chicken. Scrape out any marinade left in the bowl and coat the potatoes with it, using your hands.
4. Arrange the potatoes in an even layer with the chicken sitting on top. Ensure the chicken cutlets are not overlapping.
5. Add the chicken stock to the base of the pan. If using, scatter the lemon slices around the pan on top of the potatoes only (avoid placing the lemon slices on the chicken as it stops the skin from browning). This step is optional, although the juices from the lemon seep into the potatoes, making them extra lemony and delicious (they also look beautiful).
6. Bake for 55–60 minutes or until the chicken is golden and cooked through, shuffling the potatoes around at the 30-minute mark to stop them burning (see note 1).
7. Sprinkle the chicken with fresh oregano or parsley and serve with your side of choice. 

Equipment

Chef Knife

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Tongs

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Notes

Note 1 –  It’s important to cut the potatoes into wedges so they cook through until soft. If they are too large, you’ll find they may still be hard at the end of cooking time.

Note 2 – Be sure to use a large enough pan so the ingredients are not crowded. Ideally, use a heavy-based cast-iron pan, which will conduct the heat well and cook the chicken and potatoes to perfection. If you don’t have a large pan, cut the potatoes into fairly small wedges to be sure they cook through.

Note 3 – If you have doubled the recipe or have larger pieces of chicken, add 15 minutes to the cooking time.

Make ahead

One-pan Lemon Garlic Chicken and Potatoes is perfect to make ahead, ready for when you need it.

Chicken – Marinate the chicken for up to 24 hours prior to cooking.
Potatoes – Peel and slice the potatoes, place them in a large bowl and cover them with water so they are completely submerged. Do not add any flavourings or salt as this will cause them to brown. Refrigerate for up to 24 hours. Drain and pat dry with a paper towel when you are ready to cook.

Leftovers

Refrigerate the chicken and potatoes for up to 3 days. Reheat in the oven at 220°C (425°F) (200°C/400°F fan-forced) or microwave until piping hot. Not suitable for freezing.

• Author: Nicole
• Prep Time: 15 mins
• Cook Time: 1 hour