One-Pan Lemon Garlic Chicken
Crispy-skinned chicken thighs roasted with lemon, garlic, and herbs on a sheet of golden potatoes. twenty minutes of prep, one pan to clean.
- Total time:
- 50 min
- Servings:
- 4
- Per serving:
- 520 kcal
- Cost per serving:
- $3.85
- Difficulty:
- easy
Step-by-step
Heat oven to 425°F (220°C). Pat chicken thighs very dry.
Toss potatoes, garlic, lemon slices, oil, oregano, salt, pepper on sheet pan.
Place chicken skin-side up in the center. Season skin with salt.
Roast 30–35 minutes until chicken hits 165°F.
32 min timer
Rest 5 minutes. Shower with parsley.
Cook's tip
Want crispier? Broil 2 minutes at the end. Watch closely.
Storage
Refrigerate up to 4 days.
Freezer: Chicken freezes well; potatoes turn grainy.
Nutrition per serving
- Calories
- 520
- Protein
- 34g
- Carbs
- 28g
- Fat
- 32g
- Fiber
- 4g
- Sugar
- 2g
- Sat Fat
- 8g
- Sodium
- 720mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Boneless thighs?
Reduce cook time to 22–25 minutes.
Sides?
The potatoes are built in. Add an arugula salad with lemon vinaigrette.
Reviews
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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