Look out! This roasted chicken and potatoes hit like a flavor boss! I'm talking juicy chicken thighs, tender creamy potatoes, and a punchy tomato lemon garlic marinade that'll make you want seconds (and thirds).
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This Oven Roasted Chicken and Potatoes is a one-pan, deliciousness that is super easy to make and easy to clean up. Here are other one-pan or one-pot dishes you need to try.
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Ingredients and Substitutions
Chicken thighs → you can use boneless skinless chicken thighs, or breasts - use whatever you want.
Potatoes → sweet potatoes or Yukon golds for a creamier texture
Red bell pepper → yellow or orange pepper, or skip for fewer veggies
Thyme → rosemary or sage for a different herbal note
Lemon juice → lime juice for a slightly sharper tangSmoked paprika → regular paprika + a pinch of red chili flakes for heat
See recipe card for quantities.
How to make roasted chicken and potatoes
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Mix until it forms a paste.
- Step 3: Add the chicken thighs to the marinade and toss so they're coated well.
- Step 4: Then add the vegetables
- Step 5: Place the chicken on top SKIN SIDE DOWN.
- Step 6: Let it cool for 5 minutes and its ready to serve.
Equipment
- Roasting dish - I love this Staub Ceramic Baking Dish
How to store and reheat
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a 350 °F (175 °C) oven for about 10-12 minutes to keep skin crispy (or use your air fryer).
- Use your frying pan to warm everything up.
Top tips
- Start by roasting the chicken skin-side down, then flip it halfway so the skin gets crispy.
- For extra crisp skin, broil for 1-2 minutes at the end - watch closely.
- Let the chicken rest after roasting so juices redistribute and stay in the meat.
- To save time and more flavor. Marinate the chicken in advance. All you have to do is preheat, prep the vegetables and roast.
Oven Roasted Chicken and Potatoes - FAQs
Yes! You can use any cut of the chicken. If using boneless, reduce cooking time by 5-10 minutes and ensure internal temp hits 165 °F (74 °C).
You can use them, but they may fall apart more easily. Yukon gold or white potatoes hold shape better.
Absolutely! Marinate the chicken in advance. Keep refrigerated, then roast when ready.
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Lemon Garlic Roasted Chicken and Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 375 °F (190 °C) (inferred).
- In a bowl, whisk together olive oil, tomato paste, minced garlic, lemon juice, smoked paprika, onion powder, oregano, salt, and black pepper.
- Pat chicken thighs dry. Add the thighs to the marinade and toss so they're coated well.
- In a roasting tray, spread the quartered potatoes, bell pepper and onion in a single layer on the bottom.
- Place the chicken thighs skin side down on top of the vegetables.
- Roast in the oven for 40 minutes, flipping the chicken halfway (so skin side ends up on top) to get that golden crisp. Broil for 5 minutes at the very end. Make sure not to burn it.
- After roasting, allow the chicken to rest for 5 minutes. Garnish with chopped parsley and serve.
Nutrition
Notes
- To save time and more flavor. Marinate the chicken in advance. All you have to do is preheat, prep the vegetables and roast.
- Start by roasting the chicken skin-side down, then flip it halfway so the skin gets crispy.
- For extra crisp skin, broil for 1-2 minutes at the end - watch closely.
- Let the chicken rest after roasting so juices redistribute and stay in the meat.
Tried this recipe?
Let us know how it was!Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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