Weeknight • Chicken
One-Pan Zesty Chicken and Potatoes
Juicy chicken and tender potatoes roasted together with bright lemon and herbs in a single pan.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
- Level
- Weeknight

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Imagine a vibrant, flavorful dinner where all the magic happens on one single pan – that's what you get with this One-Pan Zesty Chicken and Potatoes! This recipe is a home cook's dream: minimal cleanup, maximum flavor, and perfectly cooked chicken and potatoes infused with bright lemon and savory herbs. It's simple, satisfying, and a total weeknight win.
Ingredients
Yield: 4 servings
Main
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs baby potatoes, halved or quartered
- 3 tbsp olive oil
- 1 lemon, half sliced, half juiced
- 1 tbsp dried oregano
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped, for garnish
Preparation
Step 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2
In a large bowl, combine the chicken thighs and halved potatoes. Drizzle with 2 tablespoons of olive oil. Add the lemon juice, oregano, garlic powder, thyme, salt, and pepper. Toss well to ensure everything is evenly coated.
Step 3
Spread the chicken and potatoes in a single layer on the prepared baking sheet. Tuck the lemon slices throughout the pan.
Step 4
Roast for 30-35 minutes, flipping the chicken and stirring the potatoes halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are tender and golden brown.
Step 5
Garnish with fresh chopped parsley before serving. Enjoy hot!
Tips
- For crispier potatoes, ensure they are in a single layer and not overcrowded on the baking sheet.
- Add other hearty vegetables like bell peppers or zucchini for an even more substantial meal.
- Marinate the chicken and potatoes for 30 minutes in the olive oil and seasonings before roasting for deeper flavor.
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