Try this One Pan Lemon Garlic Chicken and Potatoes for an easy weeknight dinner or meal prep. The potatoes and juicy chicken breasts are seasoned in plenty of spices and dressed with a lemon garlic butter, turning each bite into an explosion of flavor!
One pan recipes are the best because they’re easy to throw together on a busy weeknight and there’s barely any cleanup! As everything bakes in the oven, all of the ingredients mingle together to create a unique and flavorful meal.
In this One Pan Lemon Garlic Chicken and Potatoes recipe, juicy chicken breasts and potatoes are seasoned with tons of spices, then baked together in the oven. The natural drippings from the meat soak into the potatoes, making them pillowy and soft.
As if it couldn’t get any better, this one pan chicken bake is finished with a heavenly lemon garlic butter. Poured all over the meat and potatoes, the butter packs a punch of flavor and adds even more moisture into each bite. It’s the cherry on top of an otherwise delectable dinner!
Why This Recipe Works
The potatoes are the first to go in the oven and are left to bake for 30 minutes before the chicken is added. This helps us avoid overcooking and drying out the delicate chicken breasts. The finishing touch of simple lemon garlic butter sauce poured over the top of the cooked chicken and potatoes adds a ton of flavor and a bit of moisture.
How to make lemon garlic chicken and potatoes in one pan
Juicy and tender chicken and potatoes are only a few steps away. Luckily, this recipe is super simple and can be prepared in under an hour. Here’s how to make it:
Step 1:
Preheat your oven and combine the brown sugar, paprika, Italian seasoning, salt, garlic powder, pepper, and chili powder in a small bowl.
Step 2:
Place the potatoes in a shallow baking dish and drizzle with oil. Next, sprinkle on some of the seasoning so the potatoes are lightly coated.
Step 3:
Bake the potatoes, uncovered, for 30 minutes. While they bake, prepare the chicken by drizzling the remaining oil and seasoning mix on both sides.
Step 4:
Take the potatoes out of the oven when they’re done and place the seasoned chicken breasts on top. Place the pan back in the oven and cook for another 20 minutes.
Step 5:
Combine the butter, lemon juice, garlic, salt, and dill in a small saucepan and heat over medium-low heat. Stir it all together and cook until the garlic is soft and fragrant.
Step 6:
Once the potatoes and chicken are done, take them out of the oven and pour the lemon garlic sauce over top. Leave the chicken to rest for 5 minutes, then serve!
Heather's Tips for Recipe Success
- Pound the chicken breasts until all 4 are 1 inch thick. A consistent thickness ensures each of them cook evenly.
- Same goes for the potatoes! Cut them all into uniform 1 inch pieces so they all cook evenly.
- A meat or instant read thermometer is your best friend when determining if the chicken is properly cooked and not dried out. The internal temperature of the thickest point of the breast should be 165ºF by the time it’s done.
- A 9 x 13 baking dish is the best choice when baking the potatoes and chicken together. This dish will safely hold all of the natural juices that drip from the chicken and make a shallow bath for the potatoes to soak in all of the flavors.
Recipe variations
Make this meal your own by making some slight variations. It’s very flexible and you can make additions or subtractions where you see fit!
- Want to add in more vegetables? Add in broccoli florets, green beans, brussel sprouts, or zucchini to the pan when you add the chicken breasts.
- Both white or red potatoes work in this recipe. Just make sure they’re cut into evenly sized cubes or quarters.
- Feel free to leave out the chili powder and/or paprika to keep the spice level low.
- Want to make this with sweet potatoes instead? Peel and cut 1 large or 2 medium-sized sweet potatoes into 1” cubes. These do tend to cook a little faster, so only bake them for 20-25 minutes before adding the chicken.
- Make it a complete meal with the right side dishes. This one pan chicken recipe would go well with my Homemade Creamed Corn, Shaved Brussels Sprout Saute, or Green Bean Casserole.
Storing leftovers
Seal the chicken and potatoes together or separately in shallow, airtight containers. They’ll stay fresh in the fridge for up to 4 days.
Reheat leftovers in a shallow dish in a 400ºF oven until warmed through. You can reheat them in a microwave, but the potatoes might turn out overly soft or mushy.
More one pan chicken recipes
I have plenty of one pan chicken recipes to save you time on those busy weeknights:
- Sour Cream Chicken Enchilada Skillet
- Garlic Herb Chicken Thighs
- Smothered Chicken Skillet
- BBQ Chicken Sandwiches
- Chicken Florentine Spaghetti
One Pan Lemon Garlic Chicken and Potatoes
Ingredients
- 1 tablespoon brown sugar
- 1 ½ teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 ¼ teaspoon salt divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- 2 pounds yellow or red potatoes cut into 1" cubes
- 1 ½ tablespoons olive oil divided
- 4 boneless skinless chicken breasts pounded to 1" thickness
- ¼ cup butter
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- ½ teaspoon dried dill weed
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine the brown sugar, paprika, Italian seasoning, 1 teaspoon salt, garlic powder, pepper, and chili powder in a small bowl and mix until combined.
- Place the potatoes in a 9x13" baking dish and drizzle with 1 tablespoon of oil. Toss to coat. Sprinkle 1 ½ teaspoons of the seasoning mix over the potatoes.
- Place the potatoes in the oven and bake, uncovered, for 30 minutes.
- Drizzle the remaining ½ tablespoon of olive oil over the chicken and season front and back with the remainder of the seasoning mix. Set aside until the potatoes are finished cooking.
- After 30 minutes remove the potatoes from the oven and arrange the seasoned chicken breasts on top of the potatoes.
- Return the pan to the oven and continue to cook for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees F.
- In a small saucepan, combine the butter, lemon juice, garlic, remaining ¼ teaspoon salt, and dried dill weed over medium-low heat. Stir and cook until the garlic is softened and very fragrant. Remove from the heat and set aside.
- When the chicken and potatoes are done, remove the pan from the oven and pour the garlic butter sauce over the top of the chicken and potatoes. Allow the chicken to rest for 5 minutes and serve.
Chef's Notes:
- Pound the chicken breasts until all 4 are 1 inch thick. A consistent thickness ensures each of them cook evenly.
- Same goes for the potatoes! Cut them all into uniform 1 inch pieces so they all cook evenly.
- A meat or instant read thermometer is your best friend when determining if the chicken is properly cooked and not dried out. The internal temperature of the thickest point of the breast should be 165ºF by the time it’s done.
- A 9 x 13 baking dish is the best choice when baking the potatoes and chicken together. This dish will safely hold all of the natural juices that drip from the chicken and make a shallow bath for the potatoes to soak in all of the flavors.
Nutrition Facts
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