Name: Lemon Garlic Chicken Potatoes: One-Pan Recipe for Easy Dinner
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 6-8 servings
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes; 1 large yellow onion, roughly chopped; 4 cloves garlic, minced; 1/4 cup olive oil; 1/4 cup chicken broth; 2 tablespoons lemon juice, freshly squeezed; 1 tablespoon lemon zest; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish; 1/4 cup olive oil; 4 cloves garlic, minced; 1/4 cup lemon juice, freshly squeezed; 2 tablespoons Dijon mustard; 1 tablespoon honey or maple syrup (optional, for a touch of sweetness); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste

Lemon Garlic Chicken Potatoes: Prepare to be amazed by this one-pan wonder that’s about to revolutionize your weeknight dinners! Imagine succulent chicken thighs, perfectly roasted potatoes, all infused with the bright, zesty flavors of lemon and garlic. This isn’t just a meal; it’s an experience that will tantalize your taste buds and leave you craving more.

While the exact origins of combining these ingredients are difficult to pinpoint, the concept of roasting chicken with potatoes and aromatic herbs has been a staple in Mediterranean and European cuisines for centuries. The beauty lies in its simplicity and adaptability. Each culture adds its own unique twist, but the core elements of tender chicken, flavorful potatoes, and a burst of freshness remain constant.

What makes Lemon Garlic Chicken Potatoes so irresistible? It’s the harmonious blend of flavors and textures. The chicken boasts a crispy skin and juicy interior, while the potatoes become wonderfully golden and slightly caramelized. The lemon and garlic create a vibrant sauce that coats every bite, adding a touch of brightness and depth. Beyond the incredible taste, this dish is incredibly convenient. Everything cooks together in one pan, minimizing cleanup and maximizing flavor. It’s the perfect solution for busy weeknights when you want a delicious, home-cooked meal without spending hours in the kitchen. Get ready to discover your new favorite dinner!

Ingredients:

For the Chicken and Potatoes:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 large yellow onion, roughly chopped
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup chicken broth
2 tablespoons lemon juice, freshly squeezed
1 tablespoon lemon zest
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

For the Lemon Garlic Marinade:

1/4 cup olive oil
4 cloves garlic, minced
1/4 cup lemon juice, freshly squeezed
2 tablespoons Dijon mustard
1 tablespoon honey or maple syrup (optional, for a touch of sweetness)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste

Preparing the Lemon Garlic Marinade:

Okay, let’s get started with the marinade! This is where all the magic happens, infusing the chicken with that bright, zesty lemon garlic flavor we’re after. Don’t skip this step it’s crucial for tender, flavorful chicken.

In a medium-sized bowl, whisk together the olive oil, minced garlic, lemon juice, Dijon mustard, honey (if using), dried oregano, dried thyme, and red pepper flakes (if using).
Season generously with salt and freshly ground black pepper. Remember, you can always add more seasoning later, but it’s harder to take it away! Give it a good taste and adjust the seasonings to your liking. I like mine with a little extra garlic, but that’s just me!
Set the marinade aside while you prepare the chicken and potatoes. This will give the flavors a chance to meld together.

Marinating the Chicken:

Now for the chicken! We want to make sure it’s coated evenly with that delicious marinade.

Place the cubed chicken breasts in a large bowl or a resealable plastic bag.
Pour about half of the lemon garlic marinade over the chicken. Reserve the remaining marinade for later we’ll use it to toss with the potatoes and vegetables.
Toss the chicken to ensure it’s evenly coated with the marinade.
Cover the bowl or seal the plastic bag and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be! I usually aim for at least an hour if I have the time.

Preparing the Potatoes and Onions:

While the chicken is marinating, let’s get the potatoes and onions ready. The Yukon Gold potatoes are my favorite for this recipe because they get nice and creamy when roasted, but you can use other types of potatoes if you prefer.

Preheat your oven to 400°F (200°C). Make sure your oven is properly preheated this is important for even cooking.
Peel the Yukon Gold potatoes and cut them into 1-inch cubes. Try to keep the cubes relatively uniform in size so they cook evenly.
Roughly chop the large yellow onion. You don’t need to be too precise here just make sure the pieces are roughly the same size as the potatoes.
In a large bowl, combine the cubed potatoes and chopped onion.

Tossing the Potatoes and Onions with Marinade:

Time to give those potatoes and onions some love! We’re going to use the reserved marinade to coat them and infuse them with flavor.

Pour the remaining lemon garlic marinade over the potatoes and onions.
Toss well to ensure the potatoes and onions are evenly coated with the marinade.
Add the minced garlic, lemon zest, dried oregano, dried thyme, and red pepper flakes (if using) to the bowl.
Season with salt and freshly ground black pepper to taste. Again, don’t be shy with the seasoning!
Toss everything together until well combined.

Roasting the Chicken and Potatoes:

Now for the main event roasting! This is where all the flavors come together and create a delicious, satisfying meal.

Spread the potatoes and onions in a single layer on a large baking sheet. I like to use a baking sheet lined with parchment paper for easy cleanup, but it’s not essential.
Arrange the marinated chicken cubes evenly over the potatoes and onions. Make sure the chicken isn’t overcrowded on the baking sheet this will help it cook evenly.
Drizzle the chicken broth over the chicken and potatoes. This will help keep everything moist and prevent it from drying out during roasting.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C). You can use a meat thermometer to check the temperature.
Halfway through the cooking time, about 15 minutes in, give the chicken and potatoes a toss to ensure they cook evenly.

Serving:

Almost there! Just a few finishing touches and we’re ready to eat.

Remove the baking sheet from the oven and let the chicken and potatoes rest for a few minutes before serving. This will allow the juices to redistribute and make the chicken even more tender.
Garnish with fresh parsley, chopped. This adds a pop of color and freshness to the dish.
Serve immediately and enjoy! This Lemon Garlic Chicken and Potatoes is delicious on its own, or you can serve it with a side salad or some crusty bread for dipping in the sauce.

Tips and Variations:

Here are a few extra tips and variations to help you customize this recipe to your liking:

Vegetables: Feel free to add other vegetables to the baking sheet, such as bell peppers, zucchini, or broccoli. Just make sure to cut them into similar-sized pieces as the potatoes.
Herbs: Experiment with different herbs, such as rosemary or sage.
Spice: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper to the marinade.
Sweetness: If you prefer a sweeter flavor, add a little more honey or maple syrup to the marinade.
Chicken Thighs: You can substitute boneless, skinless chicken thighs for the chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during roasting.
One-Pan Meal: This recipe is perfect for a quick and easy one-pan meal. Just toss everything together on the baking sheet and roast!
Make-Ahead: You can prepare the marinade and marinate the chicken ahead of time. This is a great way to save time on busy weeknights.
Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

Calories: Approximately 450-550 per serving
Protein: 40-50g
Fat: 20-30g
Carbohydrates: 30-40g

Enjoy your delicious and easy Lemon Garlic Chicken and Potatoes! I hope you love it as much as I do!

Conclusion:

And there you have it! This Lemon Garlic Chicken Potatoes recipe is truly a weeknight winner, and I genuinely believe it will become a staple in your kitchen, just like it has in mine. The vibrant flavors of lemon and garlic perfectly complement the tender chicken and perfectly roasted potatoes, creating a symphony of taste that’s both comforting and exciting. It’s a complete meal in one pan, which means less cleanup a definite bonus in my book!

But why is this recipe a must-try? Beyond the incredible flavor profile, it’s the sheer simplicity and versatility that makes it so appealing. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. The ingredients are readily available, and the steps are straightforward, even for novice cooks. You don’t need to be a culinary expert to achieve restaurant-quality results with this dish. The magic lies in the combination of fresh ingredients and the ease of preparation.

Looking for serving suggestions? This Lemon Garlic Chicken Potatoes is fantastic on its own, but you can easily elevate it with a simple side salad. A crisp green salad with a light vinaigrette would provide a refreshing contrast to the richness of the chicken and potatoes. Alternatively, steamed green beans or asparagus would add a touch of elegance and extra nutrients. For a heartier meal, consider serving it with a crusty loaf of bread to soak up all those delicious pan juices. Trust me, you won’t want to waste a single drop!

Now, let’s talk variations! The beauty of this recipe is its adaptability. Feel free to experiment with different herbs and spices to customize it to your liking. Rosemary, thyme, or oregano would all be wonderful additions. You could also add some chopped vegetables like bell peppers, onions, or zucchini to the roasting pan for extra flavor and color. If you’re feeling adventurous, try adding a splash of white wine to the pan during the last 15 minutes of cooking for an extra layer of depth. For a spicier kick, add a pinch of red pepper flakes.

If you’re watching your carb intake, you can easily substitute the potatoes with cauliflower florets or sweet potatoes. Sweet potatoes will add a touch of sweetness that complements the lemon and garlic beautifully. You can also use bone-in, skin-on chicken thighs for a richer flavor and juicier texture. Just be sure to adjust the cooking time accordingly.

I truly hope you give this recipe a try. I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s perfect for any occasion. And the best part? It’s a healthy and delicious way to enjoy a complete meal without spending hours in the kitchen.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Lemon Garlic Chicken Potatoes. Once you’ve made it, I’d absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag] or leave a review on the recipe page. I’m always eager to see your creations and hear your feedback. Happy cooking! I can’t wait to hear how much you enjoyed this recipe!