Lemon Roasted Chicken and Potatoes
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!
Recipe Suggestion! Just like the Italian Sausage and Peppers Recipe, this effortless dinner takes hardly any time to prep.
One pan meals are all the rage and with good reason. Simple prep and easy cleanup. This lemon spice roasted chicken is the perfect meal to satisfy your craving for comfort food.
It’s simple enough for a weeknight dinner but also special enough for guests. Not to mention it is insanely easy to make.
There are no crazy steps or techniques. You just need a bowl to combine the lemon spice mixture and a pan to roast everything together. The oven does all the work for you.
Top Tips for Roasting Chicken and Potatoes
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.
Ingredients for Oven Roasted Chicken and Potatoes
- Olive oil
- Spices – Italian seasoning, onion powder, thyme, paprika, red pepper flakes
- Chicken thighs – bone-in, skin-on
- Parsley – for garnish
How Do You Roast Chicken with 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.
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.
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.
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.
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:
Video: How to Make Lemon Roasted Chicken and Potatoes
Love roasted chicken recipes? Try our Herb Roasted Chicken or Herb Baked Chicken Drumsticks.Print
Lemon Roasted Chicken and Potatoes Recipe
- 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
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!
- 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
- Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper and set aside.
- Combine the olive oil, lemon zest, lemon juice, garlic, Italian seasoning, onion powder, thyme, paprika, and red pepper flakes.
- 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.
- 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.
- Cover tightly with aluminum foil and bake, covered, for 40 minutes.
- 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.
- Remove from the oven and let rest for 5-10 minutes. Garnish with fresh parsley before serving.
- 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.
- 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
Keywords: one pan, sheet pan, chicken and potato dinner
Recipe originally published September 2014.
So delicious!! I made this for my family recently, including our toddler and everyone loved it. The chicken was so tender and the flavors were right on! That night our little guy ate his entire serving of chicken and potatoes, which is a rarity. Thanks for such a tasty, flavorful and easy prep recipe that was even enjoyed by a picky toddler! This will be a regular in our dinner rotation. 🙂
So bland you can’t taste anything. Dog food.
Make sure to season with salt and pepper so it’s not bland. Sorry it didn’t work out for you.
We love this recipe! My husband and I have made it at least 20 times since we found it a couple years ago. It’s so easy and the leftovers are always really-really delicious. I usually add a couple extra chicken thighs and sometimes an extra potato if I have one lying around, makes for an extra meal or two. Such a yummy recipe and it looks fancy so I love to make it when we have guests. Major Crowd Pleaser! It will not disappoint! Thank you for such a staple recipe for our house!!
What about using boneless, skinless breasts?
You can certainly use chicken breast but keep an eye on it. Normally chicken breast at 425F takes anywhere from 17-25 minutes to cook depending on the size of the breast.
How would you adjust the cooking time if using boneless thighs?
To make this with boneless thighs, you would have to start the potatoes first and then add the thighs later. Boneless, skinless thighs take anywhere from 18 – 25 minutes to bake at 425F.
This is an incredible recipe! It turned out SO good!! So very tasty. We will definitely be making it again. Delicious
Excellent meal. I will definitely make it again. Short prep time but with a lot of flavor!!!
I made this for dinner tonight and followed the cook times given. I found the chicken thighs to be very overcooked, while potatoes were just right. If I make it again, I will probably start the potatoes roasting and then add the chicken. I also put everything on tinfoil and forgot to spray it so things stuck.
I will try this again with these adjustments. Flavour was delicious! Thanks for the recipe.
I’m sorry they were overcooked for you. Did you use bone-in thighs?
We are trying to follow the Mediterranean Diet and made this tonight for dinner. It was delicious! I added some broccoli and grape tomatoes that I had tossed in olive oil and kosher salt, when I took the foil off and the colors made the pan look stunning. Definitely will be making this again, thanks for a great recipe!
That’s great! So happy to hear that. Thank you for your feedback.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Can you use regular salt?
I liked the look of this recipe and what I had to work with was a 4.5 lb. roasting hen… So I just adapted – same seasonings, oil, onion, garlic, potatoes and lemons in the roasting pan, but I held out a little of the seasoning with oil to rub on the chicken and a little bit to stuff in the cavity. Covered, baked at 20 min. per pound … took off the cover at 50 minutes in and left uncovered till baking time was up. It’s falling off the bone delicious – the potatoes and onions are wonderful. Thanks for such an easy-to-understand, delicious recipe!
I made this tonight using boneless, skinless chicken breast and brussel sprouts. Had to change the cooking times (15 minutes uncovered, stir up potatoes & add lemon slices, 10 more minutes uncovered) … only (WW Purple Plan) points is the oil! Came out delicious! Veggies can be changed up depending on what you have to use up. Very versatile. I shared with my WW group. Thank you!
That’s so great! Thank you for your feedback.
So 25 total minutes for baking?
I have made this three times. It is so flavorful , yet simple. Everyone raves about it. I love it not only for the taste, but easy to put together. The spicing is superb. I have VERY picky eaters and when they ask for something, it must be good!
So happy to hear that you’re enjoying this recipe Arlene. Thank you for your feedback!
I would like to try this with squash and zucchini, using boneless, skinless breasts. Adjustment suggestions? Thanks!
It’s definitely doable but I can’t answer with certainty as I haven’t tried that combo.