Classic Dump-and-Bake Lemon Garlic Chicken & Potatoes
A bright and cozy one-pan meal featuring tender chicken and roasted potatoes, infused with zesty lemon and aromatic garlic. This easy recipe is perfect for a weeknight dinner and requires minimal cleanup.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 - 2 lbs chicken thighs or breasts boneless, skinless, cut into 1.5-inch pieces
- 1.5 lbs small red or gold potatoes quartered
Sauce & Seasoning
- 1/4 cup Olive Oil
- 1 Lemon large, juiced and zested (about 3-4 tbsp juice, 1 tsp zest)
- 4-5 Garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme or Italian seasoning blend
- 1/2 tsp Paprika adds a lovely color and subtle smoky note
- 1 tsp Salt or to taste
- 1/2 tsp Black Pepper or to taste
Garnish
- Fresh Parsley Chopped (optional, but highly recommended for freshness)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Combine
- In a very large bowl, combine the quartered potatoes and chicken pieces.
Make the Sauce
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper until well combined.
Toss and Bake
- Pour the lemon-garlic mixture over the chicken and potatoes, then toss until everything is evenly coated.
- Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
- Bake for 30-35 minutes, or until the chicken is cooked through (165°F/74°C) and the potatoes are tender and browned.
Serve
- Garnish with fresh chopped parsley if desired and serve hot.
Notes
For even browning, ensure the baking sheet is not overcrowded. If you prefer a stronger lemon flavor, add a squeeze of fresh lemon juice just before serving.