One-Pan Lemon Garlic Chicken
Crisp-skinned chicken thighs roasted on one sheet pan with baby potatoes, garlic, and lemon. A complete dinner with easy cleanup.
- Total1 hr
- Yield4 servings
- LevelEasy
Not yet kitchen-tested This recipe is written from established cooking techniques and reviewed for accuracy, but our team hasn't cooked it from these exact instructions yet. How we test recipes
Bone-in, skin-on chicken thighs are forgiving. They stay juicy even when cooked a little past the minimum safe temperature, and the skin crisps beautifully in a hot oven. Roasting them on top of baby potatoes lets the potatoes soak up the lemony, garlicky pan juices.
The most important step is drying the chicken well before seasoning it. Moisture on the skin turns to steam, and steam keeps skin from crisping.
Recipe
One-Pan Lemon Garlic Chicken
Crisp-skinned chicken thighs roasted on one sheet pan with baby potatoes, garlic, and lemon. A complete dinner with easy cleanup.
- Prep time
- 15 min
- Cook time
- 40 min
- Rest time
- 5 min
- Total time
- 1 hr
- Yield
- 4 servings
- Difficulty
- Easy
- Course
- Main Course
- Cuisine
- American
Ingredients
Scaling changes ingredient amounts only. Cooking times, pan sizes, and temperatures may need adjusting.
Makes: 4 servings
Instructions
Heat the oven. Heat the oven to 425°F with a rack in the center. Have ready a large rimmed baking sheet, about 18 by 13 inches.
Season the potatoes. Toss the potatoes on the baking sheet with 1 tablespoon of the oil and 1/2 teaspoon of the salt. Spread them out, cut sides down.
Dry the chicken. Pat the chicken thighs very dry on all sides with paper towels. Don’t rinse raw chicken, which can spread bacteria around your sink.
Make the lemon garlic rub. In a small bowl, stir together the remaining 2 tablespoons oil, remaining 1 teaspoon salt, pepper, oregano, garlic, lemon zest, lemon juice, and honey. Rub it all over the chicken, including a little under the skin.
Arrange the pan. Nestle the chicken, skin side up, among the potatoes so the pieces aren’t overlapping. Tuck the lemon slices around them. Wash your hands and any surfaces that touched raw chicken.
Roast. Roast for 35 to 45 minutes, until the skin is deep golden, the potatoes are tender when pierced with a knife, and an instant-read thermometer inserted into the thickest thigh (not touching bone) reads at least 165°F. Thighs are especially tender at 175 to 185°F.
Rest and serve. Let the chicken rest on the pan for 5 minutes. Spoon the pan juices over the chicken and potatoes, then sprinkle with parsley.
Recipe Notes
Tips
- If the skin isn’t as crisp as you’d like once the chicken is cooked through, broil for 2 to 3 minutes. Watch closely, because the honey can scorch.
- Crowding the pan steams the food. Use two pans if your sheet is smaller than 18 by 13 inches.
Substitutions
- Boneless, skinless thighs: Roast the potatoes alone for 15 minutes first, then add the chicken and roast 18 to 22 minutes more, until it reaches 165°F.
- Honey: Use maple syrup, or leave it out for a sharper lemon flavor.
Allergens: Contains none of the nine major U.S. food allergens, based on the listed ingredients. Always check product labels.
Recipe from The Cozy Recipe Kitchen: https://cozy-recipe-kitchen.b-cdn.net/recipe/one-pan-lemon-garlic-chicken/
Storage and Reheating
Refrigerate within 2 hours of cooking, in an airtight container, for up to 3 to 4 days. Reheat in a 350°F oven for 15 to 20 minutes, until the chicken reaches 165°F.
Freezing
Cooked chicken freezes well for up to 3 months. The potatoes become grainy after freezing, so they are best eaten fresh.
Make Ahead
Mix the rub and refrigerate the seasoned chicken, covered, for up to 24 hours before roasting.
Troubleshooting
- The potatoes are done but the chicken isn’t.
- Move the potatoes to a serving dish, cover loosely with foil, and return the chicken to the oven until it reaches temperature.
Frequently Asked Questions
Can I use chicken breasts?
Bone-in breasts work but cook less evenly and dry out more easily. Start checking the temperature at 30 minutes.
Allergens and Food Safety
Allergens: Contains none of the nine major U.S. food allergens, based on the listed ingredients. Always check product labels.
Food safety: Cook chicken to an internal temperature of at least 165°F, measured with a food thermometer. Keep raw chicken and its juices away from ready-to-eat foods, and wash hands, cutting boards, and utensils after handling it.
Allergen notes are based on the listed ingredients. Always check product labels. See our Disclaimer.
Nutrition Information
We don't publish nutrition facts for this recipe yet. We'd rather share none than share numbers that haven't been calculated with a documented method. Learn more.
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