One Pan Chicken Potatoes (Print-Friendly Version)
Juicy chicken thighs paired with golden potatoes, garlic, and lemon for a quick weeknight family meal.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds chicken thighs and drumsticks, skin-on and bone-in
02 -
22 ounces potatoes, scrubbed and cut into evenly sized pieces
→ Aromatics and Seasonings
03 -
4 large cloves garlic, minced
04 -
1/4 cup olive oil
05 -
1/2 cup freshly squeezed lemon juice
06 -
1 tablespoon grated lemon zest
07 -
1 1/2 tablespoons tomato paste
08 -
1 teaspoon kosher salt
09 -
1/2 tablespoon dried oregano
10 -
1/2 teaspoon freshly ground black pepper
11 -
1 teaspoon paprika
→ Garnish
12 -
Finely chopped fresh parsley, to garnish
# How to Make It:
01 -
Preheat the oven to 400°F (204°C).
02 -
In a small bowl, combine olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika. Whisk thoroughly to form a uniform sauce.
03 -
If necessary, cut the potatoes into uniform pieces. Pat chicken pieces and potatoes dry with paper towels to remove excess moisture.
04 -
Arrange the chicken and potatoes on a large baking sheet or roasting pan. Drizzle the prepared sauce over all ingredients, tossing to ensure everything is evenly coated.
05 -
Bake for 40 minutes at 400°F (204°C), or until potatoes are fork-tender and chicken is cooked through.
06 -
Remove from oven and let rest for 5 minutes to allow juices to redistribute. Sprinkle with chopped parsley before serving.
# Extra Tips:
01 -
For best results, check doneness of the chicken with a food thermometer; internal temperature should reach 165°F (74°C). Juices should run clear when the thickest part is pierced.
02 -
Leftovers should be cooled fully before transferring to an airtight container and refrigerated for up to 4 days.