One-Pan Lemon Herb Chicken and Potatoes

A delightful harmony of flavors awaits you with this One-Pan Lemon Herb Chicken and Potatoes. Chef Elizabeth Rodriguez has crafted a recipe that not only tantalizes your taste buds but also makes your kitchen smell like a culinary dream.

The magic begins with a succulent blend of chicken thighs seasoned to perfection with zesty lemon and aromatic herbs. Nestled alongside are golden potatoes, absorbing the savory goodness as they roast to crispy perfection.


  • 4 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 2 lemons, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix the olive oil, minced garlic, thyme, rosemary, salt, and pepper.
  3. Place chicken thighs and halved potatoes on a baking sheet. Brush them with the prepared herb mixture.
  4. Arrange lemon slices on top and bake for 45 minutes or until the chicken is golden and potatoes are tender.
  5. Remove from the oven, let it rest for a few minutes, and serve this aromatic dish hot.

Total Time: 1 hour

Yield: 4 servings

A mouthwatering symphony of flavors, One-Pan Lemon Herb Chicken and Potatoes, is a testament to Chef Elizabeth Rodriguez’s culinary expertise. Quick, easy, and bursting with freshness, this dish is a must-try for anyone looking to elevate their weeknight dinner game.

Nutrition Information (per serving): 320 calories, 30g carbohydrates, 25g protein, 12g fat

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