Juicy chicken thighs, golden potatoes, and a simple lemon-garlic marinade make this Baked Chicken with Potatoes recipe an instant classic. It’s a comforting sheet pan dinner made with simple ingredients—perfect when you want something with minimal effort and maximum flavor!
Table of Contents
If there’s one dinner I can always count on, it’s Lemony Baked Chicken with Potatoes. What could be better than tossing chicken and potatoes in a bright and herby marinade, then roasting them all together on one pan? The flavors are oh-so comforting, and cleanup is a breeze!
Not to mention, this is the kind of dish you can make for both laid-back weeknight dinners and extravagant dinner parties with company. Turn it into a clean-out-your-fridge meal by tossing a few extra veggies onto the pan, garnish it with fresh herbs for a bright pop of flavor, and so on. However you plate it, this simple and satisfying sheet pan chicken dinner delivers a cozy, reliable meal every single time.
Ingredient notes
- Chicken – Bone-in, skin-on chicken thighs are best because they stay juicy and crisp up beautifully. You can also use bone-in, skin-on chicken drumsticks or breasts. Boneless, skinless cuts can work in a pinch, but they won’t deliver quite the same juicy results or golden skin.
- Potatoes – Go with a waxy variety, like Yukon Gold potatoes or red potatoes. Both will hold their shape well while soaking up all that lemony, savory goodness. Starchy potatoes, such as Russets, tend to break down too much.
- Lemons – Fresh lemons are a must! The freshly squeezed juice is used for the marinade, while the lemon slices roast alongside everything else to infuse the whole dish with a citrusy aroma. For an extra flavor boost, add some lemon zest to the marinade.
- Olive oil – It encourages the chicken skin and potatoes to brown and crisp, plus keeps everything moist and flavorful.
- Dried oregano – If you don’t have oregano, try one of these 9+ oregano substitutes for a slightly different herbal note.
- Garlic cloves
- Salt and pepper
How to make it
Step 1
Season
- Juice one lemon into a small bowl and thinly slice the other.
- Whisk the olive oil, garlic, oregano, salt, and black pepper with the lemon juice.
Step 2
Assemble
- Arrange the chicken (skin side facing up) and potatoes in a single layer on a large sheet pan.
- Pour the marinade mixture evenly over the chicken and potatoes.
- Tuck the lemon slices underneath the chicken and potatoes.
Step 3
Bake and Baste
- Bake for 30 minutes.
- After, baste the chicken and potatoes with the pan juices, then return the pan to the oven.
- Continue baking until the chicken is golden brown and cooked through.
Step 4
Serve
- Transfer the chicken, potatoes, and lemon slices to a serving platter.
- Tip the pan to skim off excess fat, then spoon the pan juices over the top.
- Enjoy!
Tips and tricks
- Chop the potatoes into medium-sized chunks (about 1 to 1½ inches thick) so they’ll become tender by the time the chicken is fully cooked.
- Pat the chicken skin dry with paper towels to help it crisp up.
- Leave a little room between the chicken thighs and potato chunks. If they’re touching or overlapping, use two sheet pans and rotate them halfway through baking.
- To prepare this recipe ahead of time, arrange the chicken and potatoes on your baking sheet and whisk the marinade in a small jar. Cover and store them separately in the fridge for up to 12 hours. Right before baking, pour the marinade over the chicken and potatoes and tuck in the lemon slices.
Variations
You can have a lot of fun with this recipe! Here are some tasty ways to customize it based on what you have on hand or what you’re in the mood for:
- Try a different marinade – Swap the lemon-oregano marinade for my Greek Chicken Marinade or this Zesty Italian Dressing for a different flavor profile.
- Roast more veggies – Toss some carrots, parsnips, green beans, broccoli, or brussels sprouts onto the sheet pan during the last 20 to 25 minutes of roasting. Cut them into similar sizes to help them cook evenly.
- Optional flavor boosters – For a briny Mediterranean twist, toss a handful of olives or capers onto the pan during the last 10 to 15 minutes of roasting. Garnish the finished dish with chopped fresh parsley, oregano, or thyme to make it feel extra special.
Serving suggestions
Roasted chicken thighs and potatoes are definitely a satisfying dinner on their own, but if you’re looking to round out the meal, here are a few light and fresh sides to serve alongside:
These 50+ Sides for Roasted Chicken will also have your back!
Storing
Store the leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
To reheat, add the leftovers to a baking dish and warm them in a 375°F oven until the chicken skin re-crisps. Or, use the microwave for a quicker option (just know that the skin won’t be as crisp).
Erin’s wine pairings
The bright, lemony chicken and potatoes call for a wine that’s crisp, refreshing, and well-balanced. Here are a few great options:
- A zesty and herbaceous Sauvignon Blanc mirrors the lemon and oregano in the dish.
- A smooth Chardonnay with citrus notes pairs wonderfully with the roasted flavors.
- Light, crisp, and refreshing, Pinot Grigio is always a great choice.
And check out The BEST Wine Pairings with Chicken for even more ideas.
More easy one-pan dinner recipes
Did you make this recipe for roasted chicken with potatoes?
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Full Recipe
Baked Chicken with Potatoes
Equipment
Ingredients
- 2 lemons
- 3 pounds chicken thighs (bone-in, skin on )
- 3 potatoes (peeled and cut into wedges)
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- 2 cloves garlic (grated or minced)
- Kosher salt and pepper (to taste)
Instructions
- Preheat your oven to 450-degrees.
- Juice 1 lemon into a small bowl and slice the other one.
- Arrange the chicken and potatoes on a baking sheet in a single layer.
- To the bowl with the lemon juice, add the oil, oregano, garlic and a pinch of salt and pepper. Whisk to combine.
- Pour the lemon juice mixture evenly over the chicken and potatoes, then tuck in the lemon slices.
- Bake for 30 minutes. Baste with the pan juices then continue to bake, basting occasionally, for 15-30 minutes longer, or until the chicken is browned and the potatoes are tender.
- Transfer the chicken, potatoes and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
Notes
- Store the leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
- To reheat, add the leftovers to a baking dish and warm them in a 375°F oven until the chicken skin re-crisps. Or, use the microwave for a quicker option (just know that the skin won’t be as crisp).
- Chop the potatoes into medium-sized chunks (about 1 to 1½ inches thick) so they’ll become tender by the time the chicken is fully cooked.
- Pat the chicken skin dry with paper towels to help it crisp up.
- Leave a little room between the chicken thighs and potato chunks. If they’re touching or overlapping, use two sheet pans and rotate them halfway through baking.
- To prepare this recipe ahead of time, arrange the chicken and potatoes on your baking sheet and whisk the marinade in a small jar. Cover and store them separately in the fridge for up to 12 hours. Right before baking, pour the marinade over the chicken and potatoes and tuck in the lemon slices.
- Try a different marinade – Swap the lemon-oregano marinade for my Greek Chicken Marinade or this Zesty Italian Dressing for a different flavor profile.
- Roast more veggies – Toss some carrots, parsnips, broccoli, green beans, or brussels sprouts onto the sheet pan during the last 20 to 25 minutes of roasting. Cut them into similar sizes to help them cook evenly.
- Optional flavor boosters – For a briny Mediterranean twist, toss a handful of olives or capers onto the pan during the last 10 to 15 minutes of roasting. Garnish the finished dish with chopped fresh parsley, oregano, or thyme to make it feel extra special.
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