Lemon Garlic Chicken and Potatoes

Introducing one of our go-to weeknight meals: Lemon Garlic Chicken and Potatoes!

With crispy skin-on chicken thighs, tender roasted potatoes, and a burst of fresh lemon and feta, this chicken dinner is a comforting combination that calls for very little prep and maximum flavor!

Close up of crispy chicken thighs and potatoes.

Key ingredients

  • Chicken thighs: Use bone-in, skin-on chicken thighs for the best flavor and crispy skin. The bone and skin help the chicken retain moisture while roasting.
  • Potatoes: Choose waxy potatoes like Yukon Gold for their creamy texture when roasted. Cut the medium potatoes in half and larger ones into quarters for even cooking.
  • Lemon: You’ll need 1 lemon for juice to add brightness to the marinade, and 1-2 additional lemons to roast on the pan. You can squeeze the roasted lemon over the chicken and potatoes for a delicious finish.
  • Garlic: I use both fresh garlic for bold flavor and garlic powder to add depth to the seasoning.
  • Feta: Brick feta is preferred because it melts better and has a creamier texture, but feta crumbles will work in a pinch.

Step by step photos

Potatoes after parboiling in bowl.

Step 1: Parboil the potatoes until just tender.

Chicken and potatoes in mixing bowl with olive oil, garlic and parsley.

Step 2: Mix the chicken and potatoes with the marinade.

Chicken and potatoes with garlic and parsley before baking.

Step 3: Spread evenly on a rimmed pan and bake.

Roasted chicken, potatoes and feta with lemon and garlic on a sheet pan.

Step 4: Halfway through, add the feta and continue baking until the chicken is cooked through.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.

Expert tips and tricks

  • Crispy skin is key! Pat the chicken skin dry with paper towels before adding the marinade. This helps it crisp up in the oven for that perfect golden texture.
  • Give everything space. Don’t overcrowd the pan! Make sure the chicken and potatoes have a bit of room to roast evenly. If needed, use two pans.
  • Roast those lemons. Tossing halved lemons on the pan adds so much flavor when squeezed over the finished dish. Trust me, it’s worth it!
  • Adjust for size. If your chicken thighs or potatoes are on the larger side, you may need to cook them a little longer. Check with a meat thermometer (165°F/74°C for the chicken) and test the potatoes for tenderness with a fork.
  • Add feta at the right time. Sprinkle the feta halfway through roasting so it doesn’t dry out or burn.

FAQs

What size pan do I need?

I used a rimmed half-sheet pan, which is 13×18 inches (33×46 cm). You could use something slightly smaller or even two small pans. Just make sure everything is in a single layer.

Can I skip boiling the potatoes?

I highly recommend boiling the potatoes, it’s super quick and you can do all of the prep while the potatoes are boiling. Parboiling the potatoes also helps them release some starch, which can then mix with the marinade and create a bit of a starchy coating on both the potatoes and the chicken.

If you want to skip this step, cut the potatoes into slightly smaller pieces and keep in mind they may not be as tender on the inside.

How do I prevent burning?

I have a gas oven with the heating element on the bottom and take these precautions to prevent burning:

Use a light-colored pan. This really, really helps so don’t skip it if you’re worried about burning the potatoes or chicken before they’re cooked through.
Place the pan on a rack towards the top of the oven. Again, this is only if the heating element is on the bottom of your oven.

Can I use less olive oil?

You could probably get away with using 1/4 cup of olive oil. The olive oil helps the potatoes and chicken get that crispy, golden texture. Reducing the amount might affect the crispiness slightly, but the dish will still be flavorful!

Print
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Roasted chicken, potatoes and feta with lemon and garlic on a sheet pan.

Lemon Garlic Chicken and Potatoes


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Description

Lemon Garlic Chicken and Potatoes is an easy weeknight feast that is both nutritious and full of flavor!


Ingredients

  • 1.52 pounds (680900 grams) Yukon gold potatoes, halved or quartered
  • 46 bone-in, skin-on chicken thighs
  • 1/4 cup (15 grams) chopped fresh parsley*
  • 5 cloves garlic, minced
  • 23 whole lemons
  • 1/3 cup (80 ml) extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 8 ounces (225 grams) feta cheese

Instructions

  1. Preheat the oven to 425°F (220°C). Line a rimmed pan (I used a half-sheet pan) with parchment paper.
  2. Place the halved Yukon gold potatoes in a pot of cold water. Bring to a boil and cook for 7-8 minutes or until just tender. Drain and set aside.

  3. In a large bowl, whisk together the parsley, minced garlic, juice from 1 lemon, olive oil, garlic powder, oregano and kosher salt.

  4. Toss the chicken thighs and parboiled potatoes in the marinade until well coated. Mix until the potatoes soak up all the olive oil and there is no liquid left in the bottom of the bowl.

  5. Spread the marinated chicken thighs and potatoes on the prepared pan. Ensure the chicken is skin-side up and everything is in a single layer. Halve the extra lemons and add them to the pan flesh-side down.

  6. Roast the chicken and potatoes for 45–55 minutes, or until the chicken is cooked through, the skin is crispy, and the potatoes are tender.

  7. Halfway through roasting, crumble the feta over the potatoes and chicken. I like to nestle a few bigger chunks between the potatoes too. You can flip your potatoes a bit at this point. I generally don’t unless they’re getting too crispy.

  8. After roasting, squeeze the juice from the roasted lemon halves over the chicken and potatoes. Enjoy!

Notes

Parsley: I prefer Italian parsley, also called flat leaf parsley, for this recipe.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Global

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