One-pan Lemon Roasted Chicken tossed in the most flavorful lemon spice combo and baked in the oven until juicy and tender with potatoes. It’s such an easy weeknight meal!

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Recipe Suggestion! Just like the Italian Sausage and Peppers Recipe, this effortless dinner takes hardly any time to prep.

If you know me, you know I’m all about easy recipes that don’t break the bank or require complicated steps. And this lemon roasted chicken and potatoes dish checks all the boxes!

One of my favorite recipes for busy weeknights, all the ingredients combine and cook in a single dish in 15 minutes. All I have to do is combine and let the oven do the hard work!

Originally published in 2019, this dish has remained one of the most popular recipes on the site, boating a nearly five-star rating with countless raving reviews. Add it to your weekly menu, and I guarantee it will be an instant favorite in your home, too, loved by kids and adults alike.

roasted chicken and potatoes

Baked Lemon Chicken Ingredients

  • Olive oil
  • Lemons 
  • Garlic
  • Spices – Italian seasoning, onion powder, thyme, paprika, red pepper flakes
  • Chicken thighs – bone-in, skin-on
  • Potatoes
  • Onion
  • Parsley – for garnish
ingredients for oven roasted chicken and potatoes recipe

How to Roast Chicken and Potatoes

Preheat oven: Preheat the oven to 425 degrees F. Line your baking pan with parchment paper or foil. I like to do this for easy clean-up.

Make the spice mixture: Combine the olive oil with lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.

spice mixture for roasted chicken

Toss with chicken: Add your chicken, potatoes, and onions to a large bowl. Pour the seasoning mixture, add salt and pepper, to taste, and thoroughly toss to combine. I like to use my hands for this step.

chicken and potatoes in a bowl with spice mixture

Arrange on baking pan: Arrange the chicken, potatoes, and onions on the prepared baking pan. Before roasting, I like to add a light seasoning of salt, especially over the chicken to make sure it is seasoned all over.

chicken and potatoes in baking pan

Bake: Cover the pan with aluminum foil and bake for 40 minutes. Uncover, toss the potatoes around and spoon some of the pan juices over the chicken.

Top with lemon slices, and continue baking, uncovered, for an additional 25-30 minutes or until chicken is fully cooked and potatoes are tender. Rest for 5-10 minutes before serving garnished with parsley.

chicken topped with lemon slices

Baked Lemon Chicken Tips

Cooking the perfect chicken and potato dinner is easy but before we get to the recipe, these easy tips will guarantee success every time.

  • Season generously – Season the chicken thoroughly with salt and pepper. I like to season in two steps. First when tossing the chicken and potatoes with the spice mixture and then once everything is arranged on the baking pan.

Don’t be scared to pick up the chicken and season it all over. Salt enhances the flavors, makes chicken juicy, and taste good. As funny as it sounds but get to know your salt and how much you need. I love kosher salt, specifically this brand. 

  • Use the right pan – Use a rimmed baking pan/sheet, a roasting pan, or even a casserole dish. You want something deep enough to give room for the juices to run. But also where you can spread the chicken and potatoes out without overcrowding too much. You want them sitting snuggly in the pan.
  • Best oven temperature – High temperature will ensure a moist inside and crispy outside. Roast the chicken and potatoes at 425 degrees F. 

Also, don’t forget to cover the pan with aluminum foil for half of the cooking time. That way the potatoes will cook in the time indicated. 

  • Check for doneness – Unfortunately, not all ovens are created equal. The cooking time is always an estimate. I recommend baking the chicken and potatoes covered for 40 minutes. Uncover and continue baking for about 25-30 minutes longer. Around 20 minutes check for doneness.

When done, the chicken juices should run clear and the potatoes should be knife tender. You can also use an instant-read thermometer for the chicken.

Make sure not to overcook the chicken, otherwise, it will be rough and chewy. 

How to Serve Lemon Chicken and Potatoes

You can’t go wrong with a side to serve with the roasted chicken and potatoes recipe. Because just about anything pairs amazingly with this meal. But in case you need some inspiration, here are some of our favorites:

roasted chicken and potatoes recipe

How to Store Roasted Chicken and Potatoes

To store, let the chicken and potatoes cool completely. Then, cover the baking dish with aluminum foil, or transfer leftovers to an airtight container. They will stay fresh in the refrigerator for up to 4 days.

You can also freeze leftover chicken for up to 3 months. However, I don’t recommend freezing the potatoes as they tend to become mushy and grainy once thawed.

Video: How to Make Lemon Roasted Chicken and Potatoes

Love roasted chicken recipes? Try our Herb Roasted Chicken or Herb Baked Chicken Drumsticks.

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If you try our lemon roasted chicken and potatoes, please leave a star rating and a comment letting us know how you liked the recipe.

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close up roasted chicken and potatoes in a baking pan

Lemon Roasted Chicken and Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 1 hour 5 min
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Roasted
  • Cuisine: American
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Description

One pan roasted chicken and potatoes tossed in the most flavorful lemon spice combo and roasted in the oven until juicy tender. It’s such an easy weeknight meal!

Ingredients

Units Scale
  • 1/4 cup olive oil
  • 2 Tbsp. lemon zest, about 3–4 lemons
  • 3 Tbsp. fresh lemon juice
  • 4 cloves garlic, minced
  • 1 Tbsp. Italian seasoning
  • 1 tsp. onion powder
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 tsp. crushed red pepper flakes
  • 2 1/2 lbs. bone-in-skin-on chicken thighs
  • 1 1/2 lbs. russet potatoes, about 2 large, peeled, halved + cut into wedges
  • 1 large onion, peeled and quartered
  • 1 lemon, thinly sliced
  • Fresh parsley, chopped, for garnish
  • Kosher salt and fresh black pepper

Instructions

  1. Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
  2. Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
  3. Add the chicken, potatoes, and onions to a large bowl. Pour the lemon spice mixture, season to taste with salt and pepper, and toss thoroughly to combine.
  4. Arrange the chicken skin side up, potatoes, and onions on the prepared baking pan. I like to lightly season everything with salt and pepper once arranged on the pan to ensure it is seasoned well before going in the oven.
  5. Cover tightly with aluminum foil and bake, covered, for 40 minutes.
  6. Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Top with lemon slices, and continue baking, uncovered, for additional 25-30 minutes or until chicken is fully cooked and potatoes are tender.
  7. Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.

Notes

  • Chicken: Substitute chicken drumsticks for the thighs. The bake time is the same.
  • Potatoes: Swap out the russet potatoes for baby gold. They have a delicate, slightly sweet flavor and a creamy texture. Plus you don’t have to peel or cut them.
  • Seasoning: Make sure to thoroughly season the chicken and potatoes with salt. I like to add a sprinkle of salt with the lemon spice mixture but also season the chicken and potatoes once arranged on the baking pan. And don’t be scared to pick up the chicken and season it all over. Salt enhances the flavors, makes chicken juicy, and simply makes food taste good.

Nutrition

  • Serving Size:
  • Calories: 421
  • Sugar: 2.4 g
  • Sodium: 187.6 mg
  • Fat: 17.4 g
  • Carbohydrates: 26.3 g
  • Protein: 40.3 g
  • Cholesterol: 177.6 mg

Recipe originally published September 2014.