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Easy One-Pan Lemon Herb Chicken and Potatoes (Best 30-Minute Dinner)

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A quick and easy one-pan dinner featuring juicy lemon herb chicken and crispy roasted potatoes, ready in just 30 minutes. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 pounds)
  • 2 tablespoons olive oil (for chicken)
  • 3 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt (for chicken)
  • ¼ teaspoon black pepper (for chicken)
  • 1.5 pounds baby potatoes (Yukon Gold or red)
  • 2 tablespoons olive oil (for potatoes)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt (for potatoes)
  • ¼ teaspoon black pepper (for potatoes)
  • Fresh parsley, chopped (optional, for garnish)
  • Lemon wedges (optional, for serving)
  • Flaky sea salt (optional, for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the middle position. Line your sheet pan with parchment paper or foil for easy cleanup.
  2. Wash and dry baby potatoes. If larger than a golf ball, cut in half; if smaller, leave whole. In a medium bowl, toss potatoes with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on one half of the prepared sheet pan.
  3. Place the sheet pan with potatoes in the oven and roast for 10 minutes.
  4. While potatoes roast, pat chicken thighs dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub mixture all over chicken thighs.
  5. After 10 minutes, carefully pull the sheet pan out of the oven. Use tongs to arrange chicken thighs on the empty half of the pan. Don’t overcrowd.
  6. Return pan to oven and roast for 18-22 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and fork-tender. Halfway through (around 10 minutes), flip chicken and stir potatoes.
  7. Check for doneness: chicken should be golden brown with clear juices; potatoes should be crispy outside and soft inside.
  8. Let rest on the pan for 5 minutes. Sprinkle with fresh parsley, squeeze of lemon juice, and flaky sea salt if desired. Serve directly from the pan.

Notes

For extra crispy potatoes, ensure they are completely dry before tossing with oil and don’t overcrowd the pan. If using chicken breasts, check at 15 minutes. For a richer pan sauce, pour pan juices into a small bowl, add a pat of butter and a squeeze of lemon, whisk, and drizzle over everything.

Nutrition

Keywords: one-pan chicken, lemon herb chicken, sheet pan dinner, 30-minute meal, easy weeknight dinner, chicken and potatoes

Find it online: https://spoonmira.com/easy-one-pan-lemon-herb-chicken-and-potatoes-best-30-minute-dinner/