This Lemon Garlic Chicken recipe is the ideal hands-off dinner that's simple, satisfying and made in one pan. Roasting everything together in the same pan lets the flavors mingle, producing juicy meat and tender, golden potatoes. With a 15 minute prep time, it's a go-to sheet pan recipe for busy weeknights. Gluten-free, dairy-free, egg-free.
This One-Pan Recipe Makes Dinner So Easy.
There's something so delicious that happens when everything is roasted together in this one-pan, Lemon Garlic Chicken recipe. The drippings from the chicken keep everything moist and flavorful while helping to crisp the potatoes. I love that baby potatoes don't need peeling or pre-cooking which helps to make this recipe so speedy. It's also a great base recipe that you can tweak with additional vegetables, spices or herbs, depending on the season or your cravings!
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Ingredients and Substitutions
Chicken thighs - You can use bone-in or boneless chicken thighs here. Bone-in will take a bit longer to cook but will end up moister. You can probe the center of the thickest part of the meat to check it's done - the safe minimum is 165°F but you should aim for 185-195°F for the best texture in dark chicken meat like thighs.
Baby potatoes - These young potatoes are perfect for roasting as their small size ensures they cook quickly. When buying your potatoes, make sure they feel firm and discard any that are green, bruised or cracked. If needed, give them a scrub under cool running water before halving to remove any residual dirt from their skins.
Olive oil - Has a delicious peppery flavor that works well with the lemon and thyme. You can use avocado oil, if you prefer.
Garlic - Fresh is best here as garlic is a key flavor in this recipe. You can use pre-chopped garlic to speed up prep.
Lemon - Use an unwaxed, organic lemon as we're using the zest in this recipe. Use the fine side of a box grater or a microplane to make zesting the rind easy. Give the lemon a firm roll back and forth on your counter before halving to help get more juice out of it when squeezed.
Dried thyme - Handy to have in the pantry for its ease of use but you can swap it for 1 tablespoon of fresh picked thyme leaves if you have them. Alternatively, 1 teaspoon of dried oregano is a delicious swap.
Salt and black pepper
How to Make Lemon Garlic Chicken with Potatoes
Before you start: Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper.
Step 1: Toss the potatoes with half the olive oil, salt, and pepper. Spread them evenly on the pan. Roast potatoes for 15 minutes.
Step 2: While the potatoes roast, add the oil, garlic, lemon zest and juice, dried thyme, salt, and pepper to a medium bowl.
Step 3: Add the chicken and coat with the olive oil mixture. Remove the pan, add chicken, and return to the oven.
Step 4: Roast for 20-25 minutes, until chicken is cooked through and potatoes are golden.Rest 5 minutes before serving.
Variations
This simple combination of chicken thighs and potatoes is easy to customize:
- Want more veggies? Add a couple of seeded, diced bell peppers and cubed zucchini to the pan along with the chicken.
- Try out different herbs: Switch out the dried thyme for dried sage or rosemary. Scatter fresh, soft herbs like parsley, tarragon or basil on top before serving.
- Change the baby potatoes for sweet potatoes sliced into thick coins.
- For an Indian twist: Swap the dried thyme for 1 tablespoon of curry powder. Serve garnished with chopped cilantro and thinly sliced red onion.
Recipe tips
- Place the baby potatoes cut side-down on the pan to get the best color on them.
- Use a large pan if you want everything to be crisper, or a smaller, high-sided roasting pan if you prefer a saucier end result.
- Letting the meat rest for a few minutes before serving allows it to reabsorb some of the juices which will make it moister.
- Serve with a scattering of chopped parsley and lemon wedges for squeezing over for a fresh flavor.
Serving suggestions
- Roasted veggies like these carrot fries work well and can be cooked in the oven at the same time.
- A simple, fresh salad of leafy greens and vinaigrette adds some bright flavors.
- Mix up a tasty dairy-free Ranch dressing to pour over the chicken and potatoes when serving up.
More Gluten-Free Entrees
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📖 Recipe
Lemon Garlic Chicken with Potatoes
Ingredients
- 1 ½ pounds baby potatoes halved
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 lemon zested and juiced
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds chicken thighs bone-in or boneless
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
- Place the potatoes on the prepared pan, drizzle with half the olive oil, and season with salt and pepper. Toss and spread them evenly on the pan. Roast potatoes for 15 minutes.
- While the potatoes roast, toss chicken in a large bowl with the remaining oil, garlic, lemon zest and juice, dried thyme, ¾ teaspoon salt, and ½ teaspoon pepper.
- When potatoes have roasted for 15 minutes, remove the pan, add chicken, and return to the oven.
- Roast for 20-25 minutes, until chicken is cooked through (internal temperature 165 degrees F) and potatoes are golden. Season with additional salt and pepper if desired.
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