Baked Chicken with Potatoes

Close up of baked chicken and potatoes on baking sheet scattered with lemon slices.

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: people

Calories: 825kcal

Author: Platings and Pairings

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!

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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

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).

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

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.

Nutrition