One Pot Lemon Chicken Recipe
INTRODUCTION
One pot lemon chicken recipe delivers Mediterranean-inspired elegance where chicken thighs and baby potatoes roast together in tangy lemon-garlic sauce creating complete meal that tastes like sunshine on plate. This bright, fresh dinner eliminates multiple dishes by strategically layering ingredients—chicken sears first developing golden crust, potatoes nestle around chicken absorbing lemon essence, then everything finishes in oven allowing flavors to meld while maintaining ideal textures throughout. The brilliant technique produces crispy-skinned chicken over perfectly tender potatoes infused with lemon and herbs in just 40 minutes using single oven-safe skillet. This recipe joins our collection of easy one pot meals proving sophisticated Mediterranean flavors welcome weeknight cooking.
WHY THIS LEMON CHICKEN WORKS
The brilliance of this one pot lemon chicken lies in perfect balance where bright lemon acidity cuts through rich chicken fat while fresh garlic and herbs provide aromatic depth preventing one-dimensional citrus flavor. Searing chicken skin-side down first renders fat and creates crispy texture impossible without proper browning, while potatoes arranged around chicken capture drippings becoming incredibly flavorful as they roast. The combination of fresh lemon juice, zest, and sliced lemons layered throughout dish creates multi-dimensional citrus presence—juice provides acidity, zest adds aromatic oils, and roasted lemon slices contribute caramelized sweetness balancing brightness. Finishing everything in oven rather than stovetop allows gentle, even cooking that keeps chicken juicy while potatoes develop creamy interior and golden exterior.
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One Pot Lemon Chicken Recipe
Mediterranean-inspired lemon chicken where crispy thighs and baby potatoes roast together in tangy lemon-garlic sauce creating bright, fresh complete meal.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 6–8 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest
- 2 tablespoons butter
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 2 lemons, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped (optional)
- Extra lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels.
- Season both sides with salt, pepper, oregano, and paprika.
- Let chicken rest at room temperature.
- Heat olive oil in large oven-safe skillet over medium-high heat.
- Add chicken skin-side down in single layer.
- Sear undisturbed 5-6 minutes until golden-brown.
- Flip and sear other side 2-3 minutes.
- Transfer chicken to plate, leaving fat in pan.
- Pour off excess fat, leaving 2 tablespoons.
- Add halved potatoes cut-side down to hot pan.
- Season with salt and pepper.
- Cook undisturbed 3-4 minutes until golden.
- Stir and cook 2 minutes more.
- Reduce heat to medium, add garlic.
- Stir 30-60 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up browned bits.
- Stir in lemon zest, butter, honey, and Dijon mustard.
- Remove from heat.
- Nestle chicken skin-side up among potatoes.
- Tuck lemon slices around chicken.
- Sprinkle with thyme and rosemary if using.
- Spoon sauce over chicken meat and potatoes (not skin).
- Roast uncovered 25-30 minutes until chicken reaches 165°F (74°C).
- Rest 5 minutes, garnish with parsley, serve with lemon wedges.
Notes
- Use bone-in, skin-on thighs for best flavor
- Pat chicken dry for crispy skin
- Don’t skip searing – creates flavor foundation
- Brown potatoes cut-side down first
- Honey balances lemon tartness
- Lemon slices caramelize during roasting
- Keep chicken skin above potatoes for crispness
- Fresh lemon juice essential – bottled won’t work
- Freezes well for meal prep
- Leftovers deepen in flavor overnight
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One Pot Oven-Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (1 thigh with potatoes)
- Calories: 425 kcal
- Sugar: 4g
- Sodium: 545 mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 135mg
ESSENTIAL INGREDIENTS
Chicken & Potatoes:
- 6-8 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 1.5 lbs baby potatoes halved
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
Lemon Garlic Sauce:
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 tablespoons lemon zest
- 2 tablespoons butter
- 1 tablespoon honey for balance
- 1 teaspoon Dijon mustard
- 2 lemons thinly sliced
Fresh Herbs:
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary chopped (optional)
- Extra lemon wedges for serving
FOOLPROOF ONE POT METHOD
Chicken Preparation: Preheat oven to 400°F (200°C). Pat chicken thighs completely dry with paper towels removing all surface moisture—this crucial step ensures crispy skin rather than steamed texture. Season both sides of chicken generously with salt, black pepper, dried oregano, and paprika, pressing seasonings into skin and meat for maximum flavor adhesion. Let seasoned chicken rest at room temperature while preparing other ingredients.
Searing Chicken: Heat olive oil in large oven-safe skillet or Dutch oven (at least 12 inches wide with high sides) over medium-high heat until shimmering. Add chicken thighs skin-side down in single layer without crowding—work in batches if necessary. Resist urge to move chicken for first 5-6 minutes, allowing skin to release naturally once deep golden-brown crust develops. Flip chicken and sear other side 2-3 minutes—chicken doesn’t need to cook through completely as it finishes in oven. Transfer seared chicken to plate and set aside, leaving rendered fat in pan for cooking potatoes.
Potato Preparation: Pour off excess chicken fat leaving about 2 tablespoons in skillet. Add halved baby potatoes cut-side down to hot pan over medium heat. Season potatoes with salt and pepper, letting them cook undisturbed 3-4 minutes until cut sides develop golden-brown color. This initial browning adds depth and prevents potatoes from becoming mushy during oven roasting. Stir potatoes and continue cooking 2 minutes more.
Lemon Garlic Sauce Building: Reduce heat to medium and add minced garlic to skillet with potatoes, stirring 30-60 seconds until fragrant but not browned. Pour chicken broth and fresh lemon juice into skillet, scraping up all browned bits stuck to bottom—this fond adds concentrated savory flavor balancing bright lemon. Stir in lemon zest, butter, honey, and Dijon mustard, stirring until butter melts and honey dissolves creating unified sauce. The honey provides subtle sweetness tempering lemon’s tartness while mustard adds depth and helps emulsify sauce.
Assembly & Roasting: Remove skillet from heat. Nestle seared chicken thighs skin-side up among potatoes, arranging so chicken sits slightly above potato level ensuring skin stays exposed and crispy. Tuck lemon slices around and under chicken pieces—these will caramelize during roasting adding sweet-tart complexity. Sprinkle fresh thyme leaves and rosemary if using over everything. Spoon small amount of lemon sauce over exposed chicken meat (not skin) and potatoes to keep them moist. Transfer skillet to preheated oven and roast uncovered 25-30 minutes until chicken skin crisps beautifully, internal temperature reaches 165°F (74°C), and potatoes become fork-tender with golden edges.
Finishing Touches: Remove skillet from oven carefully—handle will be extremely hot. Let rest 5 minutes allowing chicken juices to redistribute and sauce to thicken slightly. Garnish with fresh chopped parsley and serve with extra lemon wedges for squeezing over top.
CREATIVE SERVING AND STORAGE
Serving Suggestions: Serve lemon chicken directly from skillet placing chicken thigh and generous portion of potatoes on each plate, spooning pan sauce over everything. The caramelized lemon slices make beautiful edible garnish adding concentrated citrus flavor. Crusty bread alongside soaks up incredible lemon-garlic sauce while simple green salad or roasted asparagus provides fresh contrast. This complete Mediterranean-inspired meal needs no additional sides for satisfying weeknight dinner or impressive entertaining.
Storage Guidelines: Store leftover chicken and potatoes together with sauce in airtight container refrigerated up to 4 days. Chicken skin loses crispness when stored but flavors deepen as lemon marinade continues penetrating. Reheat gently in oven at 350°F until warmed through, or microwave individual portions. Add splash of chicken broth if sauce seems dry after storage. Freezing works well—cool completely, freeze in portions up to 3 months, then thaw overnight in refrigerator before reheating thoroughly.
CONCLUSION
This one pot lemon chicken recipe demonstrates how Mediterranean flavors create bright, fresh dinner through strategic ingredient layering and proper technique. The combination of crispy-skinned chicken, tender potatoes, and tangy lemon-garlic sauce delivers restaurant-quality results impossible when components cook separately, while fresh herbs and caramelized lemon provide complexity balancing richness with brightness. Whether feeding busy families seeking lighter weeknight options or entertaining guests with sophisticated yet achievable dish, this reliable recipe proves that exceptional flavor welcomes simple ingredients and smart cooking methods. For more inspiring single-pot dinners, explore our complete collection of easy one pot meals featuring pasta variations, chicken dishes, beef meals, and comforting soups.
