Name: Lemon Herb Baked Chicken and Potatoes Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 large (7 oz each) bone-in skin-on chicken thighs; 1/4 cup olive oil; 1 Tbsp lemon zest; 1/4 cup lemon juice; 2 Tbsp minced garlic; 1 Tbsp chopped fresh thyme; 1 Tbsp chopped fresh rosemary or oregano; 5 Tbsp chopped fresh parsley, divided; Salt and freshly ground black pepper to taste; 2 1/2 lbs Yukon gold potatoes, cut into 2/3-inch cubes

Jump to Recipe· 4.6 from 22 reviews

If you’re craving a comforting meal that’s bursting with fresh flavors and effortless to make, you’re in for a treat with this Lemon Herb Baked Chicken and Potatoes Recipe. I’ve made this dish countless times, and let me tell you, it’s reliably delicious—crispy-skinned chicken paired with tender, flavorful potatoes, all infused with zesty lemon and fragrant herbs. Once you try it, you’ll understand why it’s one of my go-to weeknight dinners that impress guests and satisfy hungry appetites alike.

Why You’ll Love This Recipe

One Pan Wonder: Everything cooks on a single baking sheet, which means easy prep and cleanup — a real kitchen win!
Bright & Herby Flavor: Fresh lemon juice and herbs like thyme and rosemary elevate the dish with vibrant, aromatic notes.
Juicy, Crispy Chicken: Bone-in, skin-on thighs stay tender inside while crisping beautifully on the outside.
Comfort Food with a Fresh Twist: The potatoes soak up those lemony herbal juices, making every bite irresistibly comforting yet fresh.

Lemon Herb Baked Chicken and Potatoes, healthy baked chicken and potatoes, easy lemon herb chicken and potatoes, one-pan chicken and potatoes, flavorful baked chicken recipes - A roasting pan filled with five pieces of golden-brown roasted chicken thighs arranged evenly on top of a layer of small, cubed yellow potatoes seasoned with herbs. Bright green parsley leaves are scattered throughout the potatoes, adding fresh color. Thin lemon wedges are placed between the chicken pieces, adding vibrant yellow accents. The pan sits on a green cloth over a white marbled surface. The chicken skin looks crisp and slightly blackened with spices. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Lemon Herb Baked Chicken and Potatoes Recipe depends on simple but purposeful ingredients that come together to create big flavor with minimal fuss. Choosing the right cuts and fresh herbs makes all the difference, and Yukon gold potatoes are perfect here because they hold their shape but turn tender and creamy.

Chicken Thighs: I always opt for bone-in, skin-on thighs here for extra juiciness and crispy skin—it’s a game changer compared to breast meat.
Olive Oil: Use good quality extra virgin olive oil to boost flavor and help everything crisp up beautifully.
Lemon Zest & Juice: These add that signature bright, tangy kick that lifts the entire dish; don’t skip zest for the concentrated lemon aroma.
Fresh Garlic: Minced fresh garlic really infuses the oil and herbs with rich savory depth.
Fresh Thyme and Rosemary (or Oregano): These aromatic herbs complement the lemon and chicken perfectly with earthy, piney notes.
Fresh Parsley: Divided use here—some in the marinade, and some sprinkled on top at the end for fresh color and brightness.
Yukon Gold Potatoes: Their buttery texture and mild flavor soak up the herbaceous lemon mixture, making them irresistible.
Salt & Pepper: Don’t underestimate seasoning; it’s essential for bringing all the flavors together.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how this Lemon Herb Baked Chicken and Potatoes Recipe lends itself beautifully to your own flair in the kitchen. Feel free to switch up the herbs or add a little heat with chili flakes if that’s your vibe—this recipe welcomes personalization.

Herb Variations: I’ve swapped rosemary for oregano on occasion, and it creates a slightly earthier tone that pairs great with lemon.
Garlic Intensity: Sometimes I ramp up the garlic for a bolder punch, especially if serving to garlic lovers.
Vegetarian Twist: If you’d rather skip the chicken, try doubling the potatoes and adding hearty mushrooms for a plant-based take.
Spice It Up: Sprinkle in smoked paprika or red pepper flakes to add smoky or spicy layers that balance the citrus beautifully.

Step-by-Step: How I Make Lemon Herb Baked Chicken and Potatoes Recipe

Step 1: Prep the Oven and Baking Sheet

First things first, I always move the oven rack up one level from center before preheating to 400°F. This helps get that golden, crispy skin on the chicken without burning the potatoes. Using a dark-coated rimmed baking sheet sprayed with non-stick cooking spray helps the potatoes brown beautifully and prevents sticking. Trust me, this little pre-prep step really sets the stage for success.

Step 2: Whisk the Herb-Lemon Marinade

Combine olive oil, fresh lemon zest, lemon juice, minced garlic, chopped thyme, rosemary (or oregano), and 3 tablespoons of chopped parsley in a small bowl. I whisk this mixture vigorously to emulsify it, which ensures every bite is evenly coated in that bright, herby goodness. This marinade is the flavor powerhouse for both your chicken and potatoes.

Step 3: Coat and Toss the Potatoes

Throw those cubed Yukon gold potatoes into a large bowl and pour about half of your herb-lemon mixture over them. Toss well to coat every cube then add salt and pepper to taste. This step is crucial — the potatoes soak up those vibrant flavors while baking, so don’t be shy with seasoning.

Step 4: Spread Potatoes and Prepare Chicken

Evenly spread the coated potatoes on your prepared baking sheet. Next, pop the chicken thighs into that same large bowl you used for potatoes, add the remaining half of the marinade, and toss to coat thoroughly. Season the chicken well on both sides with salt and pepper, then nestle the thighs over the potato layer, skin side up for that perfect crispness.

Step 5: Bake and Broil for Perfection

Bake everything in your preheated oven for about 45 minutes, or until chicken is cooked through (internal temp of 165°F) and potatoes are tender. Towards the end, I love to switch the oven to broil for a few minutes to get the chicken skin extra crispy and golden—you’ll see and taste the difference. If you notice the chicken finishes before the potatoes, simply remove the chicken to a plate and keep baking the potatoes until soft.

Step 6: Garnish and Serve

Right out of the oven, sprinkle the remaining fresh parsley over the entire pan for a pop of color and fresh flavor. Serve straight from the baking sheet for a casual, rustic presentation that tastes like a warm hug.

Pro Tips for Making Lemon Herb Baked Chicken and Potatoes Recipe

Maximize Crispy Skin: Pat chicken skin dry before marinating to help it crisp up wonderfully in the oven.
Even Potato Pieces: Cut your potatoes uniformly (about 2/3 inch cubes) to ensure they cook evenly with the chicken.
Check Internal Temp: Use a meat thermometer to avoid over- or undercooking chicken—aim for 165°F for juicy perfection.
Don’t Skip the Broil: A quick broil at the end adds that irresistible golden crunch that takes this dish from good to unforgettable.

How to Serve Lemon Herb Baked Chicken and Potatoes Recipe

Garnishes

I’m all about freshness, so I never miss that last sprinkle of chopped parsley—it brightens the plate and adds a lovely herbal lift. Sometimes, I also add a few lemon slices on top before baking for an extra zesty punch and pretty presentation.

Side Dishes

Because this recipe is already a full meal, I like to keep sides light and simple. A crisp green salad with a tangy vinaigrette, some roasted asparagus, or steamed green beans pair beautifully without overwhelming the flavors.

Creative Ways to Present

For special occasions, I’ve served this on a big wooden board with lemon wedges, extra fresh herbs, and crusty bread on the side. It feels so inviting and perfect for family-style dinners where everyone can serve themselves and soak up those lemony pan juices.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, usually separating chicken and potatoes so the chicken skin doesn’t get soggy. They keep well for 3-4 days, making for quick, delicious lunches or dinners the next few days.

Freezing

I’ve frozen cooked chicken and potatoes for busy weeks by placing them in freezer-safe containers. When ready to eat, thaw overnight in the fridge for best results. The texture stays good if you heat them carefully.

Reheating

I like to reheat leftovers in a 350°F oven to keep the potatoes tender and the chicken skin from getting rubbery. Just 15–20 minutes usually does the trick. Avoid microwaving if you can, or the crispy skin turns limp, which is such a bummer.

FAQs

Can I use chicken breasts instead of thighs?

You can, but chicken thighs are preferable for this recipe because they stay juicier and crisp up nicer. If you use breasts, watch closely to prevent drying out, and consider brining or marinating longer.
What herbs work best for this recipe?

Fresh thyme and rosemary are classics here, but if you don’t have those, oregano or even tarragon can work well. Fresh herbs always trump dried for the brightness they add.
How do I know when the chicken is done?

The best way is using a meat thermometer inserted into the thickest part of the thigh; it should read 165°F. The juices should run clear, and the skin should be nicely browned.
Can this recipe be made ahead?

Yes! You can marinate the chicken and potatoes a few hours ahead or the day before, then bake just before dinner. Leftovers also refrigerate and freeze well for later meals.

Final Thoughts

This Lemon Herb Baked Chicken and Potatoes Recipe holds a special place in my kitchen rotation because it combines simplicity with freshness and cozy satisfaction. I love sharing it with friends because it’s easy enough for a weeknight, but impressive enough for company. Once you make it, I bet it becomes one of your favorites too. So grab those lemons and herbs, and let’s get baking!