why make this recipe
One-Pan Lemon Garlic Chicken with Baby Potatoes is an easy and delicious meal that brings bright flavors to your dinner table. The juicy chicken pairs perfectly with tender baby potatoes, all cooked together in one pan. This makes cleanup a breeze! Plus, the recipe is quick enough for a busy weeknight but delicious enough to impress guests.
how to make One-Pan Lemon Garlic Chicken with Baby Potatoes
Ingredients:
- 1.5 lb boneless skinless chicken thighs (trim excess fat)
- 1.5 lb baby potatoes (halved if larger than 1 inch)
- 2 tbsp olive oil (divided)
- 4 cloves garlic (minced)
- 2 tbsp fresh lemon juice (freshly squeezed)
- 1 tsp dried oregano
- 1 tsp paprika (smoked or sweet)
- 1.5 tsp kosher salt (divided)
- 0.5 tsp black pepper (divided, freshly ground)
- 4 cups baby spinach (packed)
- 2 tbsp fresh parsley (chopped, for garnish)
Directions:
Prep: Start by preheating your oven to 400°F (200°C). In a small bowl, mix 1 tablespoon of olive oil, minced garlic, lemon juice, oregano, paprika, 1 teaspoon of salt, and 0.25 teaspoons of black pepper together. Set this mixture aside.
Prepare the Chicken and Potatoes: On a large baking sheet, add the baby potatoes. Drizzle with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat. Place the chicken thighs among the potatoes, skin side up.
Season: Pour the garlic and lemon mixture over the chicken and potatoes, spreading it evenly. Make sure the chicken is well coated.
Bake: Place the baking sheet in the preheated oven. Bake for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
Add Spinach: In the last 5 minutes of cooking, take the baking sheet out and add the baby spinach on top. Return it to the oven for the remaining time until the spinach is wilted.
Garnish and Serve: Once done, remove from the oven. Sprinkle with fresh parsley before serving.
how to serve One-Pan Lemon Garlic Chicken with Baby Potatoes
Serve this dish straight from the pan. It’s perfect on its own or with a side of crusty bread to soak up the delicious juices. Don’t forget to squeeze a bit more lemon on top for extra brightness.
how to store One-Pan Lemon Garlic Chicken with Baby Potatoes
To store leftovers, let the chicken and potatoes cool completely. Place them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can reheat in the oven or microwave when ready to eat.
tips to make One-Pan Lemon Garlic Chicken with Baby Potatoes
- Ensure your oven is preheated for even cooking.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C).
- For extra flavor, marinate the chicken in the lemon and garlic mixture for a few hours before cooking.
variation
You can swap the baby potatoes for other vegetables like carrots or bell peppers. If you want a more spicy kick, add red pepper flakes to the seasoning mix.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster than thighs, so keep an eye on them.
2. What if I don’t have fresh lemon juice?
You can use bottled lemon juice, but fresh is always best for flavor.
3. Can I make this recipe in advance?
Yes, you can prepare everything and store it in the fridge before baking. Just remember to adjust the cooking time if it’s cold when you put it in the oven.
One-Pan Lemon Garlic Chicken with Baby Potatoes
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix 1 tablespoon of olive oil, minced garlic, lemon juice, oregano, paprika, 1 teaspoon of salt, and 0.25 teaspoons of black pepper together. Set this mixture aside.
- On a large baking sheet, add the baby potatoes. Drizzle with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Toss to coat.
- Place the chicken thighs among the potatoes, skin side up.
- Pour the garlic and lemon mixture over the chicken and potatoes, spreading it evenly. Make sure the chicken is well coated.
- Place the baking sheet in the preheated oven. Bake for about 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
- In the last 5 minutes of cooking, take the baking sheet out and add the baby spinach on top. Return it to the oven for the remaining time until the spinach is wilted.
- Once done, remove from the oven. Sprinkle with fresh parsley before serving.