One-Pan Lemon Chicken and Potatoes
One-pan lemon chicken and potatoes is a full dinner with minimal cleanup. The potatoes start first, then the chicken finishes in the same pan with lemon and pan juices.
Ingredients
- 4 chicken thighs
- 1 lb baby potatoes, halved
- 2 lemons, one sliced and one juiced
- 3 tablespoons olive oil
- Garlic powder
- Paprika
- Salt and black pepper
Instructions
- Heat the oven to 425°F.
- Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper.
- Roast potatoes for 15 minutes.
- Add chicken and lemon slices to the pan.
- Roast until the chicken is golden and cooked through.
- Finish with fresh lemon juice before serving.
Notes
Chicken thighs stay juicier than breasts here, but breasts work if you shorten the roasting time.