If you love low-effort oven meals like we do, this Lemon Garlic Chicken and Potatoes Recipe is perfect for you. Juicy chicken and flavorful potatoes, all cooked in one pan. Simple, delicious, and family-approved! We make it often, and we’re sure you’ll love it too!
Here’s something we really love about this lemon chicken recipe: no need for a marinade! The chicken gets plenty of flavor from the spice rub at the start, and even more from the lemon garlic sauce added later during baking. Just season, bake, pour the sauce, and finish in the oven. It turns out juicy and delicious every time!
Lemon Garlic Chicken and Potatoes
Description
This easy one-pan Lemon Garlic Chicken and Potatoes is full of flavor and perfect for busy weeknights. No marinade needed! Just season, bake, and enjoy juicy chicken with tender, golden potatoes!
INGREDIENTS
For the chicken and vegetables:
For the lemon garlic sauce:
Instructions
-
-
Preheat the oven to 200°C (400°F).
-
Place the chicken thighs, baby potatoes, and onion slices in a baking dish. No need to peel the baby potatoes, but you can if you prefer. If some are quite large, cut them in half. Very small ones can be left whole. You can also use regular potatoes instead of baby potatoes. Just peel and quarter them. We enjoy it that way too!
-
Sprinkle the paprika, chili flakes, oregano, salt, and pepper over the ingredients. Drizzle with olive oil.
-
Use your hands to toss everything well, making sure all the pieces are evenly coated with the oil and spices. Arrange the chicken pieces skin side up and spaced apart so they’re not touching.
-
Cut a piece of baking paper to fit your baking dish. Crumple it into a ball, run it under water, then squeeze out the excess water. Use it to loosely cover the dish.
-
Bake for 45 minutes.
-
While it bakes, prepare the lemon garlic sauce: In a bowl, mix together the grated garlic, lemon juice, olive oil, and water.
-
After 45 minutes, remove the dish from the oven and discard the baking paper. Pour the sauce evenly over the chicken and potatoes. Try to avoid leaving garlic pieces on top of the chicken or potatoes, as they can burn easily. Use a spoon to gently push any exposed garlic into the sauce in the bottom of the pan.
-
Return to the oven and bake uncovered for another 25 minutes, or until the chicken is golden and cooked through.
-
Garnish with chopped parsley and fresh lemon slices before serving, if desired.
-
-
NOTES
- Pan size: Use a large baking dish (about 9x13 inches) so the chicken pieces don’t overlap. This helps them roast instead of steam.
- Make ahead: You can prepare the chicken, potatoes, and onions with spices and oil in the baking dish, cover and refrigerate. Mix the sauce separately and keep it in the fridge. When ready to bake, take both out, bake as directed in the recipe.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
- Freezing: Not recommended.
- Nutrition info: Provided as a general guide only.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1148kcal
- % Daily Value *
- Total Fat 79g122%
- Saturated Fat 18g90%
- Trans Fat 0.3g
- Cholesterol 327mg110%
- Sodium 1449mg61%
- Potassium 1801mg52%
- Total Carbohydrate 50g17%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 60g120%
- Vitamin A 1156 IU
- Vitamin C 75 mg
- Calcium 110 mg
- Iron 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition information is automatically calculated, so should only be used as an approximation.
