This juicy, one pot lemon chicken and potatoes with roasted bell peppers and sweet onions will be your go-to weeknight dinner. The tangy lemon-garlic marinade adds the perfect amount of brightness!
Why I Love This Lemon Chicken and Potatoes Recipe
This simple lemon chicken dinner with potatoes and other roasted veggies will become part of your meal rotation in no time.
- One-pot wonder. There’s very little clean-up involved because this juicy dinner is made in a single skillet.
- Hearty. You get chicken, tender potatoes, sweet bell peppers, and fragrant onions in every bite.
- Family-friendly. Remove your least favorite veggies and swap them for sweet potatoes, carrots, or cauliflower.
- Versatile. Turn it into a pasta dinner, sprinkle in red pepper flakes, or add leftover roasted veggies into the mix.
What You’ll Need
Here are all the ingredients you’ll need to make this flavorful lemon chicken with potatoes! Red bell peppers and onions add natural sweetness to this lemon chicken dinner. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Marinade
- Lemon juice – You can also use freshly-squeezed orange juice.
- Olive oil – Canola, corn, and vegetable oil work too.
- Garlic – Fresh garlic or garlic paste are best.
- Dried thyme – Feel free to use fresh thyme.
- Salt and pepper – Kosher salt and freshly-cracked black pepper are best.
For the Chicken
- Chicken thighs – Go for skin-on, bone-in chicken if you prefer, but adjust the cooking time.
- Olive oil – Any kind of oil with a high smoke-point like corn or canola are fine.
- Baby potatoes – You can also cut regular potatoes into quarters.
- Red onion – Yellow onions work too.
- Red bell pepper – Use your favorite color of bell pepper.
- Salt and pepper – Add them to taste.
- Lemon wedges – These are an optional garnish.
How To Make Lemon Chicken and Potatoes
Let’s create this zesty chicken and potatoes meal, which begins with a flavorful marinade of lemon juice, olive oil, garlic, and thyme and finishes with a golden, oven-baked chicken, all in just a few simple steps!
- Make the marinade. Whisk the lemon juice, olive oil, garlic, thyme, salt, and pepper in a bowl until well combined.
- Marinate the chicken. Add the chicken and half of the marinade to a Ziploc bag. Seal it, shake well, and refrigerate it for 20-30 minutes.
- Cook the chicken. Preheat the oven to 425F. Add the olive oil to a cast-iron skillet over medium-high heat. Remove the chicken from the marinade and cook it for 2 minutes on each side, or until lightly browned.
- Sautée the veggies. Arrange the potatoes, bell peppers, and onions around the chicken in the skillet. Season with salt and pepper. Pour in the remaining marinade. Stir to combine.
- Bake it. Cover the skillet with foil and pop it into the oven for 30-35 minutes, or until the potatoes are tender. Remove the foil and bake for another 5-7 minutes or until golden.
- Serve. Remove it from the oven. Let it cool for 10 minutes. Garnish with lemon wedges, serve, and enjoy!
Tips & Variations
- Make it a pasta dinner. Cook spaghetti or fettuccine according to package instructions. Set it aside. Stir it into the skillet after baking and enjoy.
- Add heat. Sprinkle in 1/4-1/2 teaspoon red pepper flakes, cayenne pepper, or chili oil for a bit of heat.
- Swap the protein. Use turkey breasts, drumsticks, and thighs to make this recipe instead of chicken.
- Change the cuts. Feel free to use chicken leg-quarters, drumsticks, or wings instead of thighs. Most importantly, check the chicken for doneness with a thermometer. Chicken is done when its internal temperature registers at 145˚F.
- More veggies. Mix in cauliflower florets, diced sweet potatoes, and chopped carrots for a heartier bite.
- Use leftovers. To reduce food waste, stir in leftover Garlic Parmesan Roasted Vegetables or Oven Roasted Vegetable during the last 10-15 minutes of baking time.
What To Serve With One Pot Lemon Chicken
This garlicky lemon chicken and potatoes recipe is the perfect dinner.
How to Store & Reheat Leftovers
This recipe doesn’t freeze well because the potatoes would lose their texture.
- Fridge: Place it in an airtight container for up to 4 days. Discard it immediately if the chicken tastes sour.
- To reheat it: Sprinkle it with 1/2 teaspoon water and microwave it for up to a minute. You can also heat it in a pan over medium-high heat for 7-8 minutes, stirring occasionally.
More Easy Chicken Recipes
Make the Marinade
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In a small mixing bowl, whisk together lemon juice, olive oil, garlic, thyme, salt and pepper; whisk until well combined.
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Place the chicken thighs and half of the marinade in a ziploc bag; close the bag and set aside for 20 to 30 minutes or in the fridge for several hours.
Cook the Chicken and Potatoes
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Preheat the oven to 425˚F.
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In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat.
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Remove the chicken from the ziploc bag and discard the bag with the marinade.
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Transfer the chicken to the skillet and cook for 2 to 3 minutes on each side or until lightly browned.
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Remove the skillet from the heat and arrange the potatoes, bell peppers, and onions around the chicken thighs; season with salt and fresh ground pepper.
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Pour the remaining marinade over the chicken and veggies; gently stir to combine.
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Cover and bake for 30 to 35 minutes, or until the potatoes are tender.
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Remove the cover and continue to bake for 5 to 7 minutes or until the potatoes and chicken are golden in color.
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Remove from oven and let rest for 5 minutes.
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Transfer to serving plates, garnish with lemon wedges, and serve.
Calories: 413 kcal | Carbohydrates: 27 g | Protein: 36 g | Fat: 18 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 0.03 g | Cholesterol: 161 mg | Sodium: 162 mg | Potassium: 1052 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 1366 IU | Vitamin C: 84 mg | Calcium: 62 mg | Iron: 4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
