Description
This One-Pan Chicken and Potatoes recipe is a hearty, flavor-packed dinner made with juicy chicken thighs or drumsticks, tender baby potatoes, and a zesty lemon-garlic sauce. Perfect for busy weeknights, everything bakes in one dish for minimal cleanup.
Ingredients
8 chicken thighs and drumsticks (about 2 ½ pounds)
1 ½ pounds baby potatoes, halved
¼ cup olive oil
¼ cup lemon juice
6 garlic cloves, pressed
1 teaspoon 7 spice
1 teaspoon paprika
2 teaspoons salt
1 teaspoon black pepper
Instructions
1. Preheat oven to 400°F. Pat chicken and potatoes dry with paper towels and place in a 9×13 oven-safe baking dish.
2. In a bowl, whisk olive oil, lemon juice, garlic, 7 spice, paprika, salt, and pepper. Pour over chicken and potatoes. Toss to coat evenly.
3. Bake uncovered 35–50 minutes until potatoes are fork-tender and chicken is cooked through.
4. Broil 3–5 minutes for extra golden brown color.
5. Rest chicken 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container for up to 4 days.
Spices can be swapped to suit your taste preferences.
For crispier skin, broil at the end of cooking.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 762
- Sugar: 2 g
- Sodium: 1345 mg
- Fat: 49 g
- Saturated Fat: 12 g
- Unsaturated Fat: 37 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 173 mg