Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes

Easy crispy one-pan lemon garlic chicken with potatoes is a simple, restaurant-quality dish that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy chicken and tender potatoes in one pan. If you love recipes like this, you’ll also enjoy Cheesy Keto Pinwheel Snacks and Peach Cobbler Cheesecake Cones.

What You'll Need for Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 4 cloves garlic, minced
• 1 lemon, sliced
• Salt and pepper, to taste
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

How to Make Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes

1. Step 1: Preheat oven to 425°F (220°C). Season chicken with salt, pepper, paprika, thyme, and rosemary.
2. Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until golden, about 5 minutes per side. Remove chicken and set aside.
3. Step 3: Add potatoes to the skillet, cut-side down. Cook until golden, about 5 minutes. Flip potatoes and add garlic and lemon slices to the skillet. Place chicken on top of potatoes.
4. Step 4: Transfer skillet to preheated oven. Bake until chicken is cooked through and potatoes are tender, about 20-25 minutes. Rest for 5 minutes before serving.

Storing & Reheating Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare ingredients ahead of time, but cook just before serving for best results.

Freezing Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes

Freeze cooked chicken and potatoes separately for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, then crisp under the broiler.

Recipe Notes

• Chef tip: For a spicy version, add red pepper flakes or a sprinkle of chili powder.
• Best substitution: Substitute chicken thighs for a more forgiving cut.
• Make-ahead: Potatoes can be parboiled ahead of time to speed up cooking.
• Scaling: This recipe can be easily doubled to serve a crowd.
• Troubleshooting: If potatoes aren't tender, cook them on the stove for a few more minutes before transferring to the oven.

Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes

⏱

Prep

15 mins

🍳

Cook

35 mins

⏳

Total

50 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 4 cloves garlic, minced
• 1 lemon, sliced

Seasonings

• Salt and pepper, to taste
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp olive oil

Optional Toppings

• Fresh parsley, chopped
• Lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Season chicken with salt, pepper, paprika, thyme, and rosemary.
2. Step 2: Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until golden, about 5 minutes per side. Remove chicken and set aside.
3. Step 3: Add potatoes to the skillet, cut-side down. Cook until golden, about 5 minutes. Flip potatoes and add garlic and lemon slices to the skillet. Place chicken on top of potatoes.
4. Step 4: Transfer skillet to preheated oven. Bake until chicken is cooked through and potatoes are tender, about 20-25 minutes. Rest for 5 minutes before serving.

Notes

• Chef tip: For a spicy version, add red pepper flakes or a sprinkle of chili powder.
• Best substitution: Substitute chicken thighs for a more forgiving cut.
• Make-ahead: Potatoes can be parboiled ahead of time to speed up cooking.
• Scaling: This recipe can be easily doubled to serve a crowd.
• Troubleshooting: If potatoes aren't tender, cook them on the stove for a few more minutes before transferring to the oven.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken and potatoes separately for up to 2 months.
• Oven reheat: Reheat in the oven at 350°F (180°C) until warmed through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp under the broiler.
• Make ahead: Prepare ingredients ahead of time, but cook just before serving for best results.

Nutrition Per Serving

• Calories: 480
• Protein: 38g
• Fat: 18g
• Carbs: 38g
• Fiber: 4g
• Sugar: 3g
• Sodium: 600mg
• Cholesterol: 105mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes FAQs

A Warm Final Note

I can’t wait for you to try Easy Crispy One-Pan Lemon Garlic Chicken with Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!