Lemon-Garlic Roasted Chicken and Potatoes

An easy and flavorful one-pan roast featuring juicy chicken thighs and crispy baby potatoes, finished with a bright lemon and garlic sauce.

Prep Time 15

Cook Time 45

Total Time 1

Serving Size servings

6 pieces bone-in, skin-on chicken thighs (about 2–2.5 lbs / 900–1,100 g) Recommended for juiciness and flavor.
1.5 lbs baby potatoes, halved if large Substitute with fingerlings, small Yukon Golds, or sweet potatoes.
4 cloves garlic, minced
1 large lemon (zest + juice)
3 tbsp olive oil
1 tsp smoked paprika (or regular paprika)
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1 tsp kosher salt Adjust to taste.
1/2 tsp black pepper
2 tbsp butter (optional, for finishing) For a richer flavor.
to taste fresh parsley or thyme, chopped, for garnish

Preheat the oven to 425°F (220°C). Position a rack in the center.
Pat chicken thighs dry with paper towels. Season both sides with half the salt, pepper, and paprika.
In a large bowl, toss potatoes with 2 tbsp olive oil, remaining salt, paprika, and oregano.

Arrange potatoes in a single layer in a roasting pan or large cast-iron skillet. Place chicken thighs skin-side up among the potatoes.
Mix minced garlic, lemon zest, lemon juice, and 1 tbsp olive oil. Spoon half over chicken and potatoes.
Roast for 30–35 minutes. Check potatoes for tenderness with a fork.
Use an instant-read thermometer to ensure chicken reaches 165°F (74°C) at the thickest part.
If you want extra-crispy skin, switch oven to broil for 2–3 minutes, watching closely to avoid burning.
Remove from oven; add butter to the pan juices and let melt. Spoon juices over chicken and let rest for 5 minutes before serving.

Dry the chicken well for crisp skin. Let meat rest after cooking. You can deglaze the pan for a saucier finish.