Lemon Garlic Herb Chicken and Potatoes

Lemon Garlic Herb Chicken and Potatoes is a flavorful, one-pot wonder that brings together juicy roasted chicken thighs, tender potatoes, sweet carrots, and aromatic herbs in a rich garlic butter sauce. Roasted with fresh lemon slices for brightness and Herbes de Provence for a savory twist, this hearty meal is simple enough for weeknights yet elegant enough for guests.

Why You’ll Love This Recipe

This dish checks all the boxes: it’s easy, comforting, full of bold, fresh flavors, and made in one pot for easy cleanup. The garlic herb butter melts into the veggies while the chicken roasts to golden, crispy perfection. It’s also family-friendly, well-balanced, and makes excellent leftovers. Whether you’re short on time or craving a classic roasted dinner, this recipe delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken and Vegetables:

• 5 bone-in chicken thighs

• 2 pounds creamer potatoes, cut into 1½-inch chunks

• 5 carrots, peeled and chopped into chunks

• 1 medium onion, roughly chopped

• 6 cloves garlic, diced

• 3 teaspoons Herbes de Provence

• 3 tablespoons olive oil

• 1 lemon, sliced

• 1½ teaspoons kosher salt

• 1 teaspoon black pepper

• Fresh chopped parsley, for garnish

For the Garlic Herb Butter:

• 4 tablespoons butter

• 1 garlic clove, minced

• 1 teaspoon Herbes de Provence

• ½ teaspoon salt

• ¼ teaspoon pepper

Directions

1. Preheat the Oven:
   Preheat your oven to 425°F (220°C).

2. Prepare the Vegetables:
   In a large Dutch oven or oven-safe pan, combine the potatoes, carrots, onion, diced garlic, olive oil, salt, and pepper. Toss until everything is well coated.
   Cover with a lid and bake for 20 minutes.

3. Make the Garlic Herb Butter:
   In a small microwavable bowl, melt the butter and minced garlic (about 30 seconds). Stir in Herbes de Provence, salt, and pepper. Set aside.

4. Prepare the Chicken:
   Pat the chicken thighs dry with paper towels. Brush the garlic herb butter mixture over each thigh, getting some under the skin for extra flavor.

5. Assemble and Roast:
   After the vegetables have baked for 20 minutes, remove the pan from the oven. Place the chicken thighs skin-side up on top of the vegetables.
   Drizzle any remaining garlic herb butter over the potatoes.
   Tuck lemon slices around the chicken for extra flavor.
   Return to the oven and bake uncovered for 40–45 minutes, or until the chicken reaches an internal temperature of 164°F (73°C).

6. Optional Crisping:
   If the chicken skin isn’t crispy enough, place the pan under the broiler for an additional 3–5 minutes. Watch carefully to avoid burning.

7. Rest and Serve:
   Let the dish rest for 5–10 minutes before serving. Garnish with fresh chopped parsley for a pop of color and freshness.

Servings and timing

Servings: 4–6 servings
Prep Time: 15 minutes
Cooking Time: 65 minutes (including resting)
Total Time: 1 hour 20 minutes
Calories per serving: Approximately 475–525 kcal

Variations

• Use boneless chicken: Boneless thighs or breasts can be used but reduce cooking time by about 10–15 minutes.

• Swap the veggies: Add parsnips, Brussels sprouts, or sweet potatoes for variation.

• Add heat: Mix in red pepper flakes to the garlic butter for a subtle spicy kick.

• Fresh herb finish: Add chopped fresh rosemary or thyme just before serving for an herbaceous boost.

• Lemon zest: Sprinkle lemon zest over the finished dish for extra citrusy brightness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm in a 350°F (175°C) oven for about 15–20 minutes until heated through. You can also microwave individual portions for 1–2 minutes.

Freezing is possible, but the texture of the potatoes may change slightly after thawing. Store in a freezer-safe container for up to 2 months.

FAQs

Can I use boneless chicken?

Yes, but reduce the cooking time by about 10–15 minutes and monitor for doneness using a thermometer.

What if I don’t have Herbes de Provence?

Use a mix of dried rosemary, thyme, oregano, and basil for a similar flavor.

Can I make this in a roasting pan instead of a Dutch oven?

Absolutely. Just make sure it’s oven-safe and large enough to hold everything evenly.

Do I need to peel the potatoes?

No, creamer potatoes have thin skins that roast beautifully. Just scrub them well.

Can I prep this dish ahead of time?

Yes, prep all the components and store them separately in the fridge. Assemble and bake just before serving.

How do I make the skin extra crispy?

Broil the chicken for 3–5 minutes at the end of baking, but keep a close eye to avoid burning.

Can I use bottled lemon juice?

Fresh lemon slices are best, but you can add 1–2 tablespoons of bottled lemon juice to the garlic butter as a substitute.

What’s the best way to ensure juicy chicken?

Don’t overcook it—use a meat thermometer to ensure an internal temp of 164°F (73°C), and let it rest before serving.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure store-bought seasoning blends are labeled gluten-free if needed.

Conclusion

Lemon Garlic Herb Chicken and Potatoes is the kind of meal that feels like a cozy Sunday dinner but is simple enough for a busy weeknight. With juicy, flavorful chicken, perfectly roasted veggies, and a zesty garlic herb finish, it’s a dish that brings comfort and freshness to the table in one hearty pan. Make it once, and you’ll find it becoming a regular part of your dinner rotation.

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