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One Pan Lemon Chicken With Potatoes - Bright, Comforting, and Weeknight Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bone-in, skin-on chicken thighs (about 6 pieces, 2–2.5 pounds)
  • Yukon Gold or red potatoes (2 pounds), cut into 1-inch chunks
  • Lemons (2 large): zest one, juice both
  • Garlic (4–6 cloves), minced
  • Olive oil (about 1/4 cup total)
  • Fresh rosemary (2 teaspoons, chopped) or thyme (1 tablespoon leaves)
  • Smoked or sweet paprika (1 teaspoon)
  • Honey or maple syrup (1 teaspoon, optional for balance)
  • Chicken broth (1/4 cup, optional for extra pan sauce)
  • Kosher salt and black pepper
  • Crushed red pepper flakes (optional)
  • Fresh parsley (a small handful, chopped, for garnish)

Method
 

  1. Heat the oven. Preheat to 425°F (220°C). Place a large, rimmed sheet pan in the oven while it heats. A hot pan helps the potatoes crisp up on contact.
  2. Prep the potatoes. In a big bowl, toss potato chunks with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, half the minced garlic, half the chopped herbs, and the paprika. Add lemon zest from one lemon for extra fragrance.
  3. Season the chicken. Pat the chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, 1–1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper. Sprinkle with the remaining garlic and herbs. Dry skin plus salt equals crisp skin—don’t skip this.
  4. Load the pan. Carefully remove the hot pan from the oven. Spread the potatoes in an even layer, leaving spaces for the chicken. Nestle chicken thighs skin-side up on the pan, making sure the pieces don’t touch.
  5. Roast, then rotate. Roast for 25 minutes. Rotate the pan for even browning. If the potatoes look dry, drizzle on another tablespoon of olive oil.
  6. Add lemon and optional broth. Whisk the juice of 1 lemon with 1 tablespoon olive oil and the honey (if using). If you like a saucier finish, whisk in up to 1/4 cup chicken broth. Pour this around—not over—the chicken so the skin stays crisp but the potatoes soak it up.
  7. Finish roasting. Return to the oven for 15–20 minutes, until the chicken hits 175°F–185°F in the thickest part and the potatoes are tender with browned edges. Thighs taste best when cooked past 165°F.
  8. Broil for extra crisp. If you want more color, broil on high for 2–3 minutes. Watch closely so the skin doesn’t burn.
  9. Rest and garnish. Let the pan rest for 5 minutes. Squeeze the second lemon over the top to taste, then shower with chopped parsley and a pinch of red pepper flakes if you like heat.
  10. Serve. Spoon the lemony pan juices over the potatoes and chicken. Add a simple green salad or steamed green beans to round out the plate.

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