Lemon Garlic Chicken with Potatoes

Lemon garlic chicken with potatoes is an excellent option when you do not want to fuss in the kitchen. One pan is all you need (aside from additional veggies of course).

The ingredients are simple to prepare and will be very quick to throw together.

I usually use skin-on, bone-in chicken thighs because they are very moist and flavourful.

There is not a lot of overpowering flavours to this dish, so feel free to add more garlic and lemon. Other nice additions would be 1 Teaspoon of Sweet Paprika or a little (1/4 Teaspoon) of Cayenne Pepper for heat.

Please let us know how you altered this recipe to suit your preferences.

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Lemon Garlic Chicken & Potatoes Recipe

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Servings	Prep Time	Cook Time
3	10 minutes	30 minutes

Recipe Notes

I usually use bone-in, skin-on chicken thighs.
Use 1 Teaspoon Garlic Powder if you do not have fresh garlic on hand.

INGREDIENTS

2 Tablespoons Olive Oil
1/2 Teaspoon Salt
Pinch Ground Black Pepper
1/2 Teaspoon Dried Oregano
3 Cloves Minced Garlic
1 Teaspoon Lemon Zest
454 grams (2 Large) Peeled and Diced Potatoes
6 Skin-On Chicken Thighs
1 Small Chopped Onion
1 Tablespoon Lemon Juice

DIRECTIONS

Gather your ingredients.

Preheat oven to 400 °F (200 °C).

Grease an oven-proof baking dish.

Peel and cut up potatoes and onions. Zest the lemon with a rasp or other fine grater. Slice the lemon in half so it is ready to squeeze onto the finished meal.

Now you are ready to go!

Seasoning

Combine the oil, salt, pepper, oregano, garlic, and lemon zest into a small bowl and stir.

In a separate bowl, combine potatoes, onions and chicken.

Add oil mixture to the chicken mixture. Mix this up with your hands so that all the bits get coated. Since your hands touched raw chicken, wash and sanitise your hands. Spread this mixture into a greased oven proof pan. Season with salt and pepper.

Cook

Place pan into preheated oven and cook for about 30 minutes. When the chicken reaches 165°F (74°C) and the potatoes are tender, turn on the broiler for 2-3 minutes to brown and crisp the chicken skin. I like to keep the door open a bit so I can keep an eye on it. Don’t let it burn.