This One-Pan Lemon Herb Roasted Chicken with Baby Potatoes is a straightforward way to achieve juicy chicken infused with citrusy zest, complemented by tender, flavourful baby potatoes. By preparing everything on a single tray, you minimise both effort and cleanup. Enjoy a comforting, complete meal that’s perfect for busy weekdays or a relaxed weekend dinner.
Ingredients
- 4 chicken pieces (e.g. bone-in thighs, drumsticks, or a mix)
- 500g baby potatoes, halved if large
- 2 tablespoons olive oil
- 2 tablespoons butter, melted (optional but adds richness)
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 lemon, zest and juice
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Pinch of chilli flakes (optional, for a hint of heat)
Optional Additions
- 1 red onion, cut into wedges
- Baby carrots, trimmed
- Extra lemon slices for garnish
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (400°F) and prepare a large baking tray (or roasting pan). You can lightly grease it or line it with parchment paper.
2. Season the Chicken
Pat the chicken pieces dry with kitchen paper. In a small bowl, stir together the olive oil, melted butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, salt, pepper, and a pinch of chilli flakes. This forms a fragrant marinade.
3. Marinate and Arrange
Coat the chicken pieces in half of the marinade, leaving them to rest for about 10–15 minutes at room temperature or longer in the fridge for deeper flavour. Meanwhile, toss the baby potatoes (and optional vegetables like onion wedges or baby carrots) with the remaining marinade.
4. Assemble in One Pan
Spread the potatoes (and any other vegetables you’re using) in a single layer on the prepared baking tray. Place the marinated chicken pieces among them, ensuring any chicken skin faces up for better browning.
5. Roast to Perfection
Roast in the oven for 30–35 minutes, then check the chicken and potatoes. Gently turn the potatoes if necessary. Continue roasting for another 10–15 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the potatoes are fork-tender. If you like crispier chicken skin, switch the oven to grill (broil) mode for the final 2–3 minutes, keeping a close eye to avoid burning.
6. Rest and Serve
Allow the chicken to rest for 5 minutes once it’s out of the oven. Plate the chicken with the roasted baby potatoes and spoon over any pan juices for extra flavour. Garnish with fresh herbs or lemon slices if desired.
Tips for a Delicious Result
- Use bone-in, skin-on chicken for maximum juiciness, but boneless cuts can work if you adjust the cooking time.
- For added flavour, marinate the chicken in the fridge for up to a few hours.
- Test the potatoes by piercing them with a fork. If they’re not tender when the chicken is done, remove the chicken and roast the potatoes a bit longer.
- Feel free to add other vegetables such as peppers, courgettes, or mushrooms for extra variety.
Enjoy this One-Pan Lemon Herb Roasted Chicken with Baby Potatoes as a quick, low-effort meal that delivers classic comfort and vibrant flavours all in one go.
