Looking for an easy way to perk up your weeknight dinners? Look no further than this delicious recipe for lemon chicken and potatoes. The bright, fresh flavors of lemon and herbs along with classic comforts like roasted chicken and potatoes make for a dish that will please foodies and choosy eaters alike.

This recipe is so easy to prepare, and requires very little prep. It all bakes on one sheet pan, making cleanup a breeze. The flavors are Mediterranean inspired, but versatile, so you can really serve your lemon chicken and potatoes with a wide variety of sides, or repurpose leftovers in an array of ways.

Why You'll Love This Lemon Chicken with Potatoes

Ditch the Dishes - Your lemon chicken and potatoes all cook on one gorgeous sheet pan. You can totally "leave it in the sink to soak" for the night - guilt free.
Fan Favorite - The brightness from the lemon and the subtle savory notes from the herbs create a beautifully seasoned dish that even the pickiest eaters will love.

Ingredients for Lemon Chicken

Chicken Thighs - Chicken thighs are one of my favorite cuts because they get so juicy and tender. For this recipe you will need 6 boneless, skinless chicken thighs. You may use chicken breasts, but I always opt for thighs for a moist garlic roasted chicken.
Olive Oil - Olive oil makes a great base for your chicken seasoning mixture. You'll need 3 tablespoon total. Half will go into your chicken seasoning, and the other half will go straight on top of your chicken and potatoes before baking.
Stone-Ground Mustard - Stone-ground mustard provides a delicious tang to the dish. Plus, the texture of stone-ground mustard helps the seasoning mixture stick to the chicken to thoroughly infuse flavors. You will need 2 tbsp.
Garlic Powder - Garlic powder provides a delicious, savory base note for your chicken and potato dish. You will need 2 tsp.
Paprika - Smoked paprika adds just a slight zing and smokiness to your meal. You will need 1 tsp.
Oregano - Oregano brings out those savory, Mediterranean flavors in this classic lemon chicken and potato recipe. Dried oregano works best. You will need 1 tsp.
Salt and Pepper - You will need 1 teaspoon salt and ½ teaspoon black pepper to season your lemon coating.
Lemon Juice - You will need ⅓ cup of lemon juice, which is about 2 lemons. I highly recommend using fresh lemon juice. Bottled lemon juice tends to have a slightly more bitter taste.
Lemon - In addition to the lemon juice, you will need to slice 1 lemon for garnish. It not only looks beautiful on the pan and on the plate, but it also allows your tablemates to add a fresh squeeze of lemon juice right before sinking their teeth in. If you want more of a bright less slightly sweet flavor just shave a little lemon zest instead. So yummy!

Ingredients for Potatoes

Potatoes - For this dish, you can opt for either baby red potatoes or baby yellow potatoes. Red potatoes will retain a slightly firmer texture, while yellow potatoes have a naturally buttery and creamy flavor. You will need 24 oz, which is about the size of a bag of baby potatoes. Wash and halve your potatoes before baking.
Parmesan - Fresh-grated Parmesan makes a delicious garnish when plating. If you want your plates to look extra fancy, you can also have some fresh herbs on hand.

Substitutions

This recipe is just as delicious with any cut of chicken. If you prefer to use chicken breasts instead of thighs, reduce the cook time by a few minutes. Make sure your chicken reaches an internal temperature of 165F and do not over cook as you will for sure get dry chicken!
You can swap your dried oregano for Italian seasoning or Greek seasoning. If your seasoning mixture contains salt, make sure to reduce the amount of salt you add to the lemon mixture.

How to Make Lemon Chicken and Potatoes

Prepare a baking sheet with non-stick spray or parchment paper and preheat the oven to 390F. In a large bowl, combine the chicken thighs, half the olive oil, stone-ground mustard, garlic powder, smoked paprika, oregano, half the salt, half the pepper and lemon juice. Give chicken a good massage to infuse flavors. You can cover and store in fridge if prepping ahead of time.
On the sheet tray, spread the halved potatoes and chicken thighs. Layer on lemon slices and sprinkle leftover seasoning and olive oil. Add as much or little as you desire.
Bake for 35- 40 minutes, then broil and the end for about 2-3 minutes for extra crispiness.
Let sit for 5-10 minutes before serving and garnish with fresh-grated Parmesan or fresh herbs as desired.

Step-by-Step Instructions

Start by preparing your baking sheet. You can spray the sheet pan with cooking spray, or for quicker cleanup, line it with parchment paper. Preheat your oven to 390F.Next, season your chicken. Grab a large bowl and add your chicken thighs, half of your olive oil, the stone-ground mustard, garlic powder, smoked paprika, oregano, half of your salt and pepper, and your lemon juice. Massage the mixture into the chicken to absorb the flavors. If prepping ahead, you can cover your bowl tightly and store it in the refrigerator for up to a day.

On your prepared baking sheet, spread out your halved potatoes and chicken thighs. Top with your lemon slices, and sprinkle on the remainder of your salt, pepper, and olive oil.

Next, bake your chicken for 35-40 minutes. Then, broil for an additional 2-3 minutes.

Remove your cooked lemon chicken and potatoes from the oven and set aside to rest for 5-10 minutes. Garnish with Parmesan and fresh herbs as desired, and enjoy!

Cook's Tips

• For peak flavor, marinate your chicken anywhere from 30 minutes to 4 hours.

• Make sure your pan is big enough to avoid overcrowding. This will ensure you get crispy potatoes and a nice crisp on your chicken thighs.

Storage Instructions

Store leftovers in the refrigerator for up to 4 days.
You can also season and prep the chicken one day in advance of cooking.

Serving Suggestions

This chicken potatoes dish is delicious as is, but if your diners prefer something a little saucier, you can add melted garlic butter, a white wine sauce, or garlic cream sauce.
Serve your lemon garlic chicken and potatoes on their own or atop rice. This dish goes great with a warm green veggie like broccoli or asparagus, garlic lemon green beans, or a side salad. Warm, buttered rolls are always a great addition to this meal.

FAQ:

How long can you keep chicken in lemon juice?

You can let your chicken marinate overnight, but don't prep it more than a day in advance. Too much time in an acidic liquid can cause chicken to become mushy and stringy. For the perfect balance of flavor and texture, aim to marinate your chicken for 4 hours.

Is it okay to cook raw chicken and potatoes together?

It is absolutely fine to cook your raw chicken and potatoes on the same baking sheet for this dish. Doing so saves on dishes and adds to the depth of flavor. There are no food safety concerns since you will cook the chicken and potatoes through.