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Garlic chicken and potatoes in a white dish

One Pan Lemon Garlic Chicken and Potatoes

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!
Course Main Course
Cuisine American
Keyword Baked Chicken, One Pan Chicken and Potatoes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 458kcal


  • 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


  • 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.


  • 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.


Serving: 1serving | Calories: 458kcal | Carbohydrates: 41g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 1011mg | Potassium: 1477mg | Fiber: 5g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 3mg