One-Pan Lemon Garlic Chicken Thighs with Crispy Potatoes

Crispy-skinned chicken with lemon, garlic, and potatoes in one pan. Bright, juicy, and comforting—perfect for busy nights with minimal cleanup. Serves four.

Why You’ll Love It

Need dinner that tastes like a weekend feast but fits your weeknight? This buttery, lemony skillet situation comes together fast, uses one pan, and never fails. The chicken turns crispy on the outside and stays juicy inside, while the potatoes soak up all those garlicky pan juices. Every bite pops with bright citrus and savory herbs.

• One skillet, minimal cleanup
• Golden, crackly skin and tender meat
• Cozy potatoes that crisp up at the edges
• Foolproof for both beginners and seasoned cooks
• Easy to scale for family dinners or meal prep

If you love simple, satisfying meals, peek at Easy Weeknight Dinners next. And if you want more low-effort cleanup, bookmark One-Pan Recipes.

Ingredients

Protein & Veg

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 1/2 lb baby gold potatoes, halved

Flavor Builders

• 1 large lemon (zest + 3 tablespoons juice), plus extra slices
• 6 garlic cloves, minced, plus 4 whole cloves
• 1 tablespoon chopped fresh rosemary (plus sprigs)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 1/2 cup low-sodium chicken broth

Fat & Seasoning

• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter (plus an extra pat to finish, optional)
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Gather everything before you start. It keeps the flow smooth and helps hit that perfect golden sear.

Step-by-Step Instructions

1. Prep the chicken. Pat the thighs super dry with paper towels. Dry skin = crisp skin. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Make a quick flavor paste. In a bowl, combine lemon zest, 2 tablespoons juice, minced garlic, Dijon, honey, smoked paprika, 1 tablespoon olive oil, and a pinch of red pepper flakes. Toss chicken in the mixture to coat while you heat the pan.
3. Heat the skillet. Set a large oven-safe skillet over medium-high and preheat the oven to 425°F (220°C). A hot pan is your ticket to that shattering crust.
4. Parboil the potatoes (optional, but worth it). Simmer the halved potatoes in salted water for 5 minutes, then drain well. This gives you extra-crispy edges later.
5. Sear the chicken. Add butter and remaining 1 tablespoon olive oil to the hot skillet. Place chicken skin-side down. Sear 5–7 minutes without moving, until deeply golden. Flip skin-side up.
6. Add potatoes and aromatics. Scatter potatoes around the chicken. Season with the remaining salt and pepper. Tuck in rosemary sprigs, thyme leaves, the whole garlic cloves, and a few lemon slices. Pour chicken broth along the sides so you don’t wash off the crust.
7. Roast. Transfer skillet to the oven. Roast 20–25 minutes. The safe minimum internal temperature is 165°F; for thighs, many cooks prefer 175°F for extra tenderness. Potatoes should be browned at the edges and tender in the center.
8. Make a quick pan sauce. Move chicken to a plate to rest. Set the skillet over medium heat on the stove. Add the last tablespoon of lemon juice and simmer 1 minute, scraping up the tasty browned bits. Whisk in a small knob of butter to emulsify and gloss the sauce.
9. Finish under the broiler (optional but amazing). Return chicken to the pan, spoon sauce over the top, and broil for 2–3 minutes to re-crisp the skin and lightly blister the lemon slices. Rest 5 minutes.
10. Serve. Shower with parsley. Spoon those lemon-garlic pan juices over everything. The potatoes drink it up in the best way.

Want more quick comfort? Check out Quick Chicken Recipes or browse classics at Food Network for inspiration.

Expert Tips

• Dry = crisp. Moisture on the skin is the enemy of golden crunch. Pat thoroughly before seasoning.
• Use high heat wisely. Start hot to sear, then let the oven do the work. Don’t crowd too tightly or you’ll steam instead of brown.
• Parboil power. A quick 5-minute simmer lets potatoes crisp beautifully in the oven.
• Layer your lemon. Zest for fragrance, juice for brightness, and slices for caramelized citrus flavor.
• Check temp, not time. Ovens vary. Aim for at least 165°F at the thickest part; 175°F yields silky, pull-apart thighs.
• Deglaze gently. Add broth along the sides to keep that precious crust intact and coax the fond into your sauce.
• Let it rest. Five minutes off heat keeps juices where they belong—inside the meat, not on your cutting board.

Storage

• Fridge: Cool, then store in an airtight container up to 3–4 days.
• Freeze: Up to 2 months. Freeze chicken and potatoes separately for best texture. Thaw overnight in the fridge.
• Reheat (oven): 350°F for 10–12 minutes, uncovered, until hot and skin re-crisps.
• Reheat (stovetop): Warm in a skillet over medium heat with a splash of broth to keep things juicy.
• Microwave: Works in a pinch, but the skin won’t stay crisp. Add a quick broil to revive it.

Variations

• Herb swap: Try oregano, sage, or tarragon instead of rosemary and thyme.
• Veg twist: Replace potatoes with halved carrots, parsnips, or fennel wedges. Broccolini can join for the last 10 minutes.
• Spice it up: Add 1 teaspoon chili paste or extra red pepper flakes for heat.
• Olive + caper: Toss in 2 tablespoons capers and a handful of green olives for a briny kick.
• Boneless thighs: Reduce roasting time by 5–8 minutes; check temp early to avoid overcooking.
• Breasts: Use bone-in, skin-on and start checking at 18–20 minutes; they dry out faster than thighs.
• Dairy-free: Swap butter for more olive oil. Still delicious, just a touch lighter.
• Gluten-free: Everything here is naturally gluten-free; always double-check packaged broth.

FAQ

• Can I make this ahead? Yes. Sear the chicken and parboil potatoes up to a day ahead. Refrigerate separately. When ready, assemble and roast—add a couple extra minutes if starting cold.
• What skillet should I use? A 12-inch cast-iron or heavy stainless skillet is ideal. It goes from stove to oven and retains heat for perfect browning.
• How do I keep the skin crispy? Dry the chicken well, sear without fussing, and avoid too much liquid in the pan. Finish under the broiler for a final crunch.
• Is the sauce necessary? It takes 2 minutes and transforms the dish. Those lemony drippings are liquid gold—don’t skip it.
• What if I don’t have fresh herbs? Use 1 teaspoon dried rosemary and 1/2 teaspoon dried thyme. Add them early so they bloom in the fat.
• How spicy is it? Mild, unless you add red pepper flakes. Adjust to taste.
• Any sides needed? The potatoes make it complete, but a simple green like roasted asparagus or a peppery arugula salad is lovely.

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