I turn to this recipe on busy weeknights when I crave something deeply comforting without a lot of fuss. The combination of juicy, herb-roasted chicken and crispy potatoes is a classic for a reason, and the bright notes of lemon and oregano bring it all to life. It’s a reliable, satisfying meal that feels special without requiring hours in the kitchen.
This recipe delivers on flavor and simplicity. Because everything cooks together in one pan, the potatoes absorb the savory chicken drippings, becoming incredibly delicious. With just 15 minutes of prep, it’s a perfect example of how a few quality ingredients can create a fantastic family dinner with minimal cleanup.
Choosing the Right Cut of Chicken
For this dish, I always use bone-in, skin-on chicken thighs. The bone helps the chicken cook more evenly and stay incredibly moist, while the skin crisps up to a beautiful golden-brown, basting the meat with flavor as it roasts. This cut is much more forgiving than leaner options like chicken breast, which can easily dry out during the 45-minute roasting time required to get the potatoes perfectly tender. The thighs release just enough rendered fat to enrich the potatoes and sauce, creating a truly cohesive one-pot meal. My take: I always opt for thighs here. The extra fat not only keeps the meat incredibly moist but also creates the most flavorful pan juices for the potatoes to soak up.
Perfecting Roast Potatoes
The best potatoes for roasting are waxy varieties like Yukon Gold or red potatoes. They have a creamy texture and hold their shape well, preventing them from turning mushy as they cook alongside the chicken. Cutting them into uniform wedges is key; this creates flat surfaces that make direct contact with the pan, leading to better browning and those irresistible crispy edges. Tossing them thoroughly in the marinade ensures they are seasoned from the inside out, absorbing the lemon, garlic, and oregano for a balanced flavor in every bite.
The Magic of One-Pot Meals
The beauty of a one-pot recipe extends beyond easy cleanup. When you roast all the components together, the flavors have a chance to meld and deepen in a way that separate cooking can’t achieve. The potatoes cook in the seasoned chicken drippings, the garlic softens and perfumes the entire dish, and the lemon brightens everything. This method is incredibly efficient, building a complex, layered taste with very little active work. It’s a core technique in restaurant kitchens for maximizing flavor with minimal steps.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Difficulty: Easy
Ingredients
- 680 g (1.5 pounds) Yukon Gold or red potatoes, cut into wedges
- 4 bone-in, skin-on chicken thighs
- 42 g (3 tablespoons) extra-virgin olive oil
- 1 large lemon, zested and juiced
- 4 cloves garlic, minced
- 2 g (2 teaspoons) dried oregano
- 6 g (1 teaspoon) fine sea salt
- 1 g (1/2 teaspoon) freshly ground black pepper
- 5 g (2 tablespoons) fresh parsley, chopped
Step-By-Step Instructions
- Preheat and Prepare the Pan
Preheat your oven to 400°F (200°C). A hot oven is essential for getting the chicken skin crisp and the potatoes browned right from the start.
- Combine and Season
In a large bowl, combine the chicken thighs and potato wedges. Add the olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper. Use your hands to toss everything together until the chicken and potatoes are thoroughly and evenly coated.
- Arrange in the Baking Dish
Transfer the seasoned chicken and potatoes to a large baking dish or a rimmed sheet pan. Arrange everything in a single, even layer, placing the chicken skin-side up. Do not overcrowd the pan; this ensures hot air can circulate for proper roasting and browning.
- Roast Until Golden
Bake for 45 minutes, or until the chicken is cooked through and the potatoes are tender. You’ll know it’s done when the chicken skin is golden-brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). The potatoes should be easily pierced with a fork.
- Rest and Garnish
Remove the dish from the oven and let it rest for 5 minutes. This simple step allows the juices in the chicken to redistribute, ensuring every bite is moist. Sprinkle with fresh parsley just before serving for a burst of freshness.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Marinate for Flavor: For a more intense taste, marinate the chicken with the oil, lemon, and herbs in the refrigerator for up to 24 hours.
- Try a Different Root Vegetable: Swap the potatoes with 1.5 pounds of sweet potato or butternut squash wedges. Note that cook times may vary slightly.
- Add a Briny Finish: In the last 10 minutes of cooking, scatter a handful of Kalamata olives and crumbled feta cheese over the dish for a classic Greek touch.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and potatoes on a baking sheet in a 350°F (175°C) oven until warmed through. This method helps re-crisp the skin and potatoes. You can also use a microwave if you’re short on time.
Nutrition
- Serving Size: 1 chicken thigh with 1/4 of the potatoes
- Per Serving: 550 calories, 38g protein, 30g fat, 35g carbs
- Per 100g: 180 calories, 12g protein, 10g fat, 12g carbs
- Estimates only.
FAQ
What makes chicken thighs a better choice for this roasted dish?
Thighs have more fat than breasts, which keeps the meat moist and flavorful during roasting. This fat also renders and helps the potatoes get beautifully crisp.
Can I make this with boneless, skinless chicken breasts instead?
Yes, but they cook much faster and have less fat, so watch them closely. You will need to reduce the oven time significantly to prevent them from drying out.
What kind of potato holds up best and gets creamy when roasted?
I recommend waxy potatoes like Yukon Gold or red potatoes. Their firm texture helps them hold their shape and develop a tender, creamy interior without falling apart.
How can I make sure the chicken skin and potatoes get truly crispy?
The key is making sure everything is patted very dry before you add the oil. Excess moisture will steam the food instead of roasting it, which prevents browning.
What is the best way to reheat leftovers without making them soggy?
Use a 350°F oven instead of the microwave. Spreading the chicken and potatoes on a baking sheet lets the hot air circulate, which re-crisps everything nicely.
Can I substitute drumsticks or whole leg quarters for the thighs?
Absolutely. Other dark meat, bone-in cuts like drumsticks or leg quarters work very well. They have a similar fat content and cook time, so they will stay juicy.
My potatoes are still hard but my chicken is done. What happened?
This usually means the potato pieces were cut too large. For even cooking, aim for potato chunks that are about one-and-a-half inches, so they finish on time.
Can I prepare the chicken and vegetables ahead of time for this meal?
Yes, you can marinate the chicken in the refrigerator for up to 24 hours. You can also chop your potatoes and keep them submerged in cold water to prevent browning.
Equipment
- Oven
- Large mixing bowl
- Large baking dish or rimmed sheet pan
- Tongs
- Meat thermometer
- Chef’s knife
- Cutting board
Ingredients
- 680 g Yukon Gold or red potatoes cut into wedges
- 4 pieces bone-in, skin-on chicken thighs
- 42 g (3 tablespoons) extra-virgin olive oil
- 1 large lemon zested and juiced
- 4 cloves garlic minced
- 2 g (2 teaspoons) dried oregano
- 6 g (1 teaspoon) fine sea salt
- 1 g (1/2 teaspoon) freshly ground black pepper
- 5 g (2 tablespoons) fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C) to ensure the chicken skin crisps and potatoes brown.
- In a large bowl, combine the chicken thighs and potato wedges; add olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper. Toss until well coated.
- Transfer the mixture to a large baking dish or rimmed sheet pan in a single layer, skin-side up, avoiding overcrowding.
- Bake for 45 minutes, until the chicken is cooked through (internal temperature 165°F / 74°C) and potatoes are tender and easily pierced.
- Remove from oven and let rest for 5 minutes, then sprinkle with fresh parsley before serving.
