One-Pan Chicken with Lemon, Garlic, and Crispy Potatoes

A cozy one-pan chicken dinner with juicy meat, crispy potatoes, and a lemon-garlic pan sauce. Easy steps, pro tips, variations, storage, and prep tips.

If you love dinners that look impressive but come together with minimal fuss, you’re in the right place. This skillet meal is all about juicy chicken with crackly skin, buttery potatoes with caramelized edges, and a zippy lemon-garlic pan sauce that brings it all together. It’s the kind of dish that perfumes the kitchen, makes the table go quiet on the first bite, and then sparks a happy chorus of “can I have more?”

Everything cooks in one pan, which means less cleanup and more time to enjoy your evening. The method is simple: sear for crisp, oven for tender, and a quick finish on the stove for a glossy, silky sauce. If you’re looking for more weeknight inspiration, peek at Easy Weeknight Dinners and 30-Minute Meals when you’re done here.

Why You’ll Love It

• One pan, big flavor: Crispy-skinned chicken, creamy-centered potatoes, and bright, herby sauce without a sink full of dishes.
• Failsafe technique: Sear for sizzle, roast for tenderness, and finish with a quick pan sauce that tastes restaurant-level.
• Balanced and vibrant: Lemon and garlic cut through rich chicken juices so every bite is lively, not heavy.
• Flexible: Swap herbs, change the veg, or make it mild or spicy. It plays well with what you have.
• Meal-prep friendly: Leftovers reheat beautifully, and you can prep components ahead for a fast weeknight cook.

Ingredients

Here’s everything you’ll need to get that golden, saucy, oven-finished magic.

• 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 tablespoon lemon zest (from 1 lemon)
• 3 tablespoons fresh lemon juice (about 1 1/2 lemons)
• 6 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary (or thyme)
• 1/2 teaspoon red pepper flakes (optional)
• 3 tablespoons olive oil, divided
• 1 1/2 pounds baby gold potatoes, halved
• 1/2 cup low-sodium chicken broth
• 1 tablespoon honey (optional, for rounded sweetness)
• 1 tablespoon unsalted butter
• 8 ounces green beans, trimmed
• Lemon wedges, for serving

Pro tip: Pat the chicken very dry before seasoning. Dry skin = better sear and a louder, crunchier crackle.

Step-by-Step Instructions

1. Preheat and heat the pan. Set the oven to 425°F (220°C). Put a large oven-safe skillet (cast iron is perfect) over medium-high heat. Let it get hot; a hot pan equals rapid browning.
2. Season the chicken. Pat the thighs dry with paper towels. Sprinkle 1 teaspoon salt, 1/2 teaspoon black pepper, and the lemon zest all over. Press the seasoning into the skin so it sticks.
3. Make the flavor base. Stir together the lemon juice, garlic, rosemary, red pepper flakes (if using), and 1 tablespoon olive oil. This is your bright, garlicky boost for the pan.
4. Toss the potatoes. In a bowl, coat the halved potatoes with 1 tablespoon olive oil and a pinch of salt and pepper. Cut-side-down potatoes caramelize into gorgeous, crisp surfaces.
5. Sear the chicken. Add the remaining tablespoon of olive oil to the hot skillet. Lay chicken in, skin-side down. Listen for that happy sizzle. Sear 6–8 minutes without nudging. The skin should turn deep golden and glassy-crisp.
6. Build the pan. Flip the chicken. Nestle the potatoes around the thighs, cut-side down when possible. Pour in the lemon-garlic mixture and the chicken broth so the bottom of the pan is coated with flavorful liquid.
7. Roast until nearly done. Slide the skillet into the oven for 15 minutes. The kitchen will start to smell lemony and savory with a whisper of rosemary.
8. Add the greens. Scatter the green beans into the pan and toss gently to coat in pan juices. Roast another 10–12 minutes, until the chicken is tender and the potatoes are soft when pierced.
9. Check doneness. Aim for 175°F in the thickest part of the thigh for juicy, pull-apart meat. A quick-read thermometer is your friend. For safety guidelines, see the official temperature chart.
10. Finish the sauce. Move the skillet back to the stovetop over medium heat. Push the chicken and veg to the edges. Whisk in the honey and butter. The sauce will turn glossy and slightly thick, clinging to the potatoes in a silky sheen. Taste and adjust salt and pepper.
11. Rest and serve. Let the chicken rest 5 minutes so the juices settle. Spoon the saucy potatoes and beans onto plates, top with chicken, and add lemon wedges for an extra sunny squeeze.
12. Optional broil for extra crisp. If you want deeper color, pop the skillet under the broiler for 1–2 minutes before saucing. Watch closely.

Crusty bread is a natural sidekick here. Drag it through the lemony drippings and be happy. For more minimal-cleanup ideas, visit One-Pan Recipes and double your dinner wins.

Expert Tips

• Dry = crisp. Moisture is the enemy of browning. Pat chicken well, and don’t overcrowd when searing.
• Heat matters. Preheat the skillet and let the oil shimmer before adding chicken. That instant sizzle locks in juices.
• Cut size counts. Halve small potatoes; quarter larger ones so they finish when the chicken does. Similar sizes cook evenly.
• Use the fond. Those browned bits on the pan are flavor gold. The lemon broth dissolves them into a rich, tangy sauce.
• Brighten at the end. A final kiss of lemon wakes up everything. Taste first, then add a squeeze to your liking.
• Thermometer FTW. It takes the guesswork out. Aim for 175°F in thighs for tender, silky meat.
• Pan choice. Cast iron or a heavy stainless skillet holds heat and gives better sear than nonstick.
• Season in layers. A little salt early, a little at the end. You’ll get bolder, more balanced flavor.
• Make it saucier. Add an extra 1/4 cup broth before finishing if you love extra spoonable sauce.
• Cook once, eat twice. Pair leftovers with rice, pasta, or salad for a quick lunch. See Meal Prep for storage ideas.

Storage

• Fridge: Store cooled leftovers in an airtight container for up to 4 days.
• Freezer: Freeze chicken and potatoes (skip green beans for best texture) up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm in a 350°F oven, covered, for 12–15 minutes, or in a skillet over medium with a splash of broth to keep things juicy.
• Make-ahead: Mix the lemon-garlic sauce up to 2 days ahead. You can also season the chicken earlier in the day for deeper flavor.

Variations

• Herb swap: Try thyme, oregano, or parsley. A little fresh dill at the end is lovely and bright.
• Veg swap: Use asparagus, broccolini, or halved Brussels sprouts. Adjust roasting time as needed.
• Spice it up: Add smoked paprika, cumin, or a dash of harissa for a warm, smoky kick.
• Creamy finish: Whisk in a spoonful of Dijon and a splash of cream instead of honey and butter for a tangy, velvety sauce.
• Citrus twist: Sub half the lemon juice with orange for a sunny, slightly sweeter profile.
• Bone-in breasts: Use bone-in, skin-on breasts and roast to 160–165°F, then rest. Adjust time; they’re larger and may cook longer.
• Olives & capers: Stir in a handful for briny pops that pair beautifully with lemon.
• Potato alternative: Use small cauliflower florets for a lighter, roasty base that soaks up the sauce.

FAQ

• Can I use boneless, skinless chicken? Yes. Sear briefly for color, then roast less time—start checking around 12–15 minutes and aim for 165°F. You’ll miss the crispy skin, but the sauce still shines.
• What if I don’t have an oven-safe skillet? Sear in a regular pan, then transfer everything to a preheated baking dish to roast. Pour the drippings into the dish so you don’t lose flavor.
• Do I need to marinate? Not required. The quick lemon-garlic mixture does double duty as seasoning and sauce. If you want to marinate, 30 minutes in the fridge is plenty.
• Can I double the recipe? Yes, but use two pans so nothing steams. Sear in batches and roast on two racks, rotating halfway.
• How do I keep the skin crispy? Start with dry chicken, hot pan, and don’t overcrowd. After saucing, spoon around the skin rather than over it. For pro techniques, browse Food Network for searing tips.
• What should I serve with it? A peppery salad, garlicky yogurt, or buttery rice. Also great with couscous or a warm baguette.
• Can I make it dairy-free? Yes. Skip the butter and finish with a swirl of olive oil. It’s still glossy and delicious.

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