Growing up, my mother made chicken and potatoes all the time, but she had her own twist with lemon and garlic. I remember gather around the table with my family, the way the tender chicken just fell off the bone, and those crispy, flavorful potatoes made everyone go back for seconds—sometimes even thirds! Now, I find myself making this dish for my kids, and I love watching them enjoy it just like I did. There’s something truly special about family recipes that get passed down through generations.
This Lemon Garlic Chicken and Potatoes is just one of those feel-good meals. It’s incredibly versatile, too; it can easily be served on busy weeknights or dressed up for a casual family gathering. When I bring it out at dinner, I can see my kids’ faces light up, and honestly, it brings me so much joy to recreate that family connection at the dinner table.
If you’re looking for a dish that’s simple to prepare but packed with flavor, look no further. Grab your apron, roll up your sleeves, and let’s dive into making this delightful dinner that I guarantee will become a favorite in your home.
How to Make Lemon Garlic Chicken and Potatoes
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Ingredients
- ½ cup (125 ml) extra virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic
- Zest of 1 lemon, plus juice from 2 lemons (¼ cup/60 ml lemon juice)
- 1 tablespoon sweet paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1½ teaspoon flaky sea salt
- ½ teaspoon coarsely ground black pepper
- 1.2 kg (2 lb 10 oz) bone-in chicken thighs with skin (about 5–6 pieces)
- 6 medium-sized Yukon gold potatoes, cut into wedges
- ½ cup (125 ml) chicken broth
- 1 lemon, sliced (optional)
- 1 tablespoon fresh oregano or parsley, for garnish
- Steamed vegetables or a green salad, for serving
Directions
First things first, go ahead and preheat your oven to 400°F (200°C); if you have a fan oven, set it to 350°F (180°C). It’s important to have it nice and hot when we put the chicken and potatoes in for that perfect cooked texture.
In a large bowl, combine the olive oil, dried oregano, minced garlic, lemon zest, lemon juice, paprika, Dijon mustard, sugar, flaky sea salt, and pepper. Give this a good whisk until it’s well mixed. Now, toss in those chicken thighs and make sure they’re evenly coated. If you have the time, let them marinate in the fridge for up to 24 hours—you’ll really boost those flavors; but if time is short, you can cook them right away!
Take your Yukon gold potato wedges and place them into a large baking dish. Lay the marinated chicken on top, ensuring everything is in a single layer. Whatever leftover marinade you have, don’t let it go to waste—drizzle that over the potatoes.
Next, pour the chicken broth into the bottom of the dish—it keeps everything nice and moist. If you’d like, you can add lemon slices on top of the potatoes, but avoid placing them on the chicken; we want that skin to get crispy and golden!
Now it’s time to bake! Pop the dish in the oven for 55–60 minutes, until your chicken is cooked through and beautifully golden. At the halfway point, take a moment to give the potatoes a gentle toss to ensure they bake evenly.
Once it’s done, take it out and garnish with fresh oregano or parsley, then serve it up with some steamed veggies or a refreshing salad on the side. Enjoy this homey delight with your loved ones!
Storing Suggestion
To store leftovers, let the chicken and potatoes cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days. If you want to keep them longer, consider freezing portions in airtight containers for up to 2 months.
Cooking Tips
If you want to add a bit more depth to the flavor, consider marinating the chicken overnight. Feel free to switch out the chicken thighs for breasts if you prefer a leaner option, but keep in mind that they may cook faster and stay juicier with skin-on, bone-in pieces.
Serving Suggestions
This dish pairs wonderfully with steamed broccoli or a simple green salad dressed with lemon vinaigrette. Serve up a glass of chilled white wine or sparkling water with lemon for a refreshing complement to the meal.
Ingredient Substitutions
If you’re out of dried oregano, try using Italian seasoning instead. You can also swap out the Yukon gold potatoes for sweet potatoes or red potatoes if you’re looking for a different taste profile or texture.
Seasonal Variations
In spring and summer, swap in fresh vegetables like asparagus or zucchini alongside the chicken. In fall, consider adding root vegetables like carrots or parsnips for a heartier dish that captures the flavors of the season.
Allergen Information
This recipe contains common allergens such as garlic and mustard. If you have sensitivities, you can omit garlic and swap Dijon mustard with a gluten-free option or leave it out altogether. Check your chicken broth for any allergens as well.
FAQ
Can I use skinless chicken for this recipe?
While you can use skinless chicken, the skin adds flavor and helps keep the meat moist. If you prefer skinless, be sure to monitor the cooking time closely, as it may require less baking time. Ensure the chicken reaches an internal temperature of 165°F for safety.
How do I know when the chicken is fully cooked?
The best way to ensure chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (74°C). Alternatively, you can also slice into the thickest part; the juices should run clear and the meat should no longer be pink.
Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken the night before and store it in the fridge. When you’re ready, just follow the baking instructions. You can also prepare the potato wedges in advance and keep them in the fridge until you’re ready to bake.
Is this recipe suitable for meal prep?
Yes! This Lemon Garlic Chicken and Potatoes is perfect for meal prep. You can divide the cooked chicken and potatoes into individual containers for easy grab-and-go meals throughout the week. Just reheat in the microwave or oven when you’re ready to eat.
What can I serve with this dish?
Besides steamed vegetables or a fresh green salad, you can serve this dish with rice or quinoa for a heartier option. Crusty bread also pairs well for soaking up the flavorful juices.
Can I use fresh herbs instead of dried herbs?
Yes, fresh herbs can be used in place of dried. Generally, use three times the amount of fresh herbs as the recipe calls for dried. For example, if the recipe calls for 1 tablespoon of dried oregano, use 3 tablespoons of fresh oregano instead.
Lemon Garlic Chicken and Potatoes
Ingredients
- ½ cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon minced garlic
- Zest of 1 lemon
- ¼ cup lemon juice from 2 lemons
- 1 tablespoon sweet paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1½ teaspoon flaky sea salt
- ½ teaspoon coarsely ground black pepper
- 2 lb bone-in chicken thighs with skin about 5–6 pieces
- 6 Yukon gold potatoes medium-sized, cut into wedges
- ½ cup chicken broth
- 1 lemon sliced, optional
- 1 tablespoon fresh oregano or parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). For fan ovens, set to 350°F (180°C). Ensure the oven is fully heated before adding the chicken and potatoes for optimal results.
- In a large mixing bowl, whisk together the olive oil, oregano, garlic, lemon zest, lemon juice, paprika, Dijon mustard, sugar, salt, and pepper. Add the chicken pieces and toss to coat evenly. Marinate up to 24 hours or proceed to cook immediately.
- Place the potato wedges in a large baking dish and arrange the marinated chicken on top. Spread any remaining marinade over the potatoes.
- Ensure the chicken pieces are in a single layer without overlapping. Pour the chicken broth into the dish. If desired, distribute lemon slices over the potatoes.
- Bake for 55–60 minutes or until the chicken is golden and thoroughly cooked. Stir the potatoes at the 30-minute mark to prevent burning.
- Garnish the chicken with fresh oregano or parsley and serve with steamed vegetables or a green salad.
