Lemon Potatoes & Chicken (Oven Baked Recipe)

Oven baked lemon potatoes & chicken thighs is seriously tasty & so easy to make. The chicken is juicy, the potatoes zesty & everything is roasted to perfection.

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Growing up, my mom would make this Lemon Potatoes & Chicken recipe for dinner pretty often! I can see why; its easy to make, the ingredients are affordable and it is delicious. The potatoes are my favorite part and pair beautifully with the juicy chicken thighs.

Also, if you have any leftovers, the potatoes are incredible served cold. If chicken thighs aren’t your thing, definitely still make the potatoes and pair with a steak, in a greek bowl or with a burger. So good!

Lemon Potatoes & Chicken Ingredients

• bone-in chicken thighs
• large russet potatoes
• Juice from lemons
• olive oil
• garlic cloves
• dried oregano
• kosher salt
• dried rosemary
• black pepper
• chili flakes
• chicken broth
• Cast iron Skillet
• Meat thermometer

The lemon potatoes in this dish are out of this world tasty. They get slightly browned on the outside and very soft on the inside. The lemon sauce gives everything a sour and savory taste which is so satisfying. The skin on the chicken thighs get so crispy, all together creating the perfect bite.

Need more chicken recipes?

• Creamy mushroom chicken
• Ginger Lime Chicken
• Chicken and mushroom pasta
• Chicken Green Pepper Quesadilla
• Slow cooker Honey mustard chicken

Make this cast iron skillet dinner for a date and your house will be filled with the greatest smell! The juicy chicken, tangy lemony sauce and perfectly roasted potatoes are a match made in heaven. This recipe is too good for it to be this easy.

Lemon Potatoes & Chicken Thighs

Servings: 2-3

Ingredients

• 9 oz skin-on, bone in chicken thighs (about 3 thighs)
• 2 large russet potatoes, peeled, cut longwise and then quartered to 1 inch pieces
• 1/2 cup lemon juice (fresh)
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1 tsp dried rosemary
• 1 tsp black pepper
• 1/4 tsp chili flakes
• 3/4 chicken broth
• Optional: lemon slices for serving

Instructions

1. Preheat the oven to 425 degrees F. adjust oven to middle top rack position. Lightly oil a 10 inch cast iron skillet
2. In large bowl, add the chicken and potatoes. In a small bowl, mix together the lemon juice, olive oil, minced garlic, oregano, salt, rosemary, black pepper, and chili flakes. Add the lemon mixture to the chicken and potatoes. Mix until evenly coated.
3. Put the chicken thighs skin-side up on the cast iron skillet. Add the potatoes around chicken. Evenly pour the chicken broth over the chicken and potatoes. Bake on the middle top rack for 20 minutes.
4. Remove the cast iron from the oven and mix the potatoes around. Add the skillet back to the oven and bake until the chicken is cooked through, about 25 more minutes. (Internal temp. of chicken should be 165 degrees F.)
5. Remove the skillet from the oven. Increase the oven to broil. Add the chicken from the cast iron to a cutting board and let it rest.
6. Give the potatoes a good toss in the pan, scraping up the bits on the bottom. Broil the potatoes for another 3-5 minutes, until the potatoes are slightly browned on the outside and soft on the inside.
7. Serve the chicken and potatoes with any leftover juices in the pan. Enjoy with lemon slices!

Checkout a few of my favorite Shrimp recipes next…

• Gochujang Honey Glazed Shrimp 
• Honey Garlic Glazed Shrimp
• Zesty Shrimp Scampi Tacos
• Simple Shrimp Shell Broth