Lemon Chicken and Potatoes is a one pan complete meal that really brings the flavor.
Very simple ingredients that were just kind of made to go together I suppose.
The best part is drizzling the sauce at the bottom of the pan over top of the chicken and potatoes when serving it.
My son requested I made this three times a week, if that gives you any sort of clue how good it really is 🙂
How to Make Lemon Chicken and Potatoes
You’ll need a pretty large casserole dish or baking sheet.
Just place 10 pieces of bone in, skin on chicken around the pan.
I went with half chicken thighs and half whole chicken wings.
Then dice a pound and a half of red skin potatoes and fill in the empty spaces between the chicken.
A good drizzle of olive oil over the chicken and potatoes.
Then season with kosher salt, pepper, crushed red pepper flakes, garlic powder, and dried oregano.
I did not include measurements in the recipe for seasoning, just season to you taste.
I went kind of heavy on the oregano…SO good!
Also with the red pepper flakes because everyone in my family loves spice.
Next slice a whole lemon and squeeze most of the wedges over the chicken.
I put the wedges right in the pan once I squeezed them
Save a few wedges to squeeze over top when serving.
This will bake in a 425 degree oven for 35 to 45 minutes.
I recommend using an instant read thermometer to make sure the chicken is above 165 degrees.
A little more lemon over top and Lemon Chicken and Potatoes is ready to serve 🙂
Just don’t forget the sauce at the bottom of the pan to drizzle over top.
So juicy and delicious!
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Lemon Chicken and Potatoes
Lemon Chicken and Potatoes is a family dinner that's easy to make but really brings on the flavor, a complete meal all made on one pan
- 10 pieces bone in chicken thighs or whole chicken wings (I used 5 thighs and 5 wings)
- 1 1/2 pounds red skin potatoes
- 2 Tbsps olive oil
- 1 lemon
- dried oregano, garlic powder, kosher salt, pepper, crushed red pepper flakes
Put the chicken pieces in a large baking dish or baking sheet.
Dice the potatoes (skin on) and spread them between the chicken in the baking dish.
Drizzle the olive oil over the chicken and potatoes.
Season the chicken and potatoes with the dried oregano, garlic powder, kosher salt, pepper, and crushed red pepper flakes according to your taste. Cut the lemon in wedges and squeeze most of the lemon wedges over the chicken and potatoes.
Note: I did not mix mine, just sprinkled the seasoning over top.
Bake in a 425 degree oven for 35 to 45 minutes. Check the chicken with a thermometer to make sure it's above 165 degrees.
Squeeze the remaining lemon wedges over top and drizzle the lemon sauce in the bottom of the baking dish over top.