Crispy One-Pan Lemon Herb Spring Chicken Recipe with Baby Potatoes Made Easy
A quick and easy one-pan recipe featuring crispy skin chicken thighs roasted with baby potatoes, fresh herbs, and bright lemon for a satisfying springtime meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
- 1 pound (450 grams) baby potatoes, halved
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 large lemon, thinly sliced
- Zest from half a lemon
- 4 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- Optional: splash of white wine for deglazing
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper on all sides.
- In a small bowl, combine chopped rosemary, thyme, and lemon zest. Rub this mixture all over the chicken thighs.
- In a large bowl, toss halved baby potatoes, smashed garlic, 1 tablespoon olive oil, salt, pepper, and half of the herb mixture to coat evenly.
- Heat a large oven-safe skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Once hot, place the chicken thighs skin-side down and sear for about 5 minutes until the skin is golden brown and crisp.
- Flip the chicken thighs and nestle the potatoes around the chicken in the skillet. Add lemon slices on top and around the pan.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
- Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Notes
Dry chicken skin thoroughly before seasoning to ensure crispiness. Avoid overcrowding the pan to allow air circulation. Let chicken rest at room temperature for 15 minutes before cooking for even cooking. If potatoes brown too fast, loosely cover pan with foil halfway through roasting. Reheat leftovers in a skillet to maintain crispy skin; avoid microwaving.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 35
Keywords: lemon herb chicken, one-pan chicken, crispy chicken thighs, roasted baby potatoes, spring recipe, easy dinner, healthy chicken recipe