Who can resist a chicken and potatoes meal? It just tastes like home. This one pan lemon chicken and potatoes is so versatile that it can be the perfect weeknight/Chol Hamoed meal or served on your holiday table. It's got what we all love in a one pan meal, plus the burst of a fresh lemon flavor, perfect for springtime.

Ingredients:

1 whole chicken cut into ⅛
Yukon gold potatoes, peeled and sliced
Sliced lemon
Extra virgin olive oil
Lemon zest
Lemon juice
Chicken broth
Salt
Paprika
Garlic powder
Onion powder
Dried oregano
Ground black pepper
Fresh parsley for garnish, optional

How to make one pan lemon chicken and potatoes

Preheat oven to 375F. Place sliced potatoes on the bottom of a roasting pan. I prefer to use a roasting pan over a disposable foil for a better cook on Place the lemon slices on top of the potatoes.
Whisk together the olive oil, lemon zest, broth, herbs and spices. Pour half of the marinade over the potatoes and mix well to combine.
Place the chicken on top of the potatoes and pour the remaining marinade. Sprinkle the chicken with a little freshly ground black pepper if desired.
Cover and bake for 45 minutes. Uncover and change the oven temp to 425F. Baste the chicken and roast for an additional 40 minutes or until golden. Broil at the end if desired. Garnish with fresh parsley.

Storing and reheating:

Store for up to 3 days in the fridge and 3-4 months in the freezer. To reheat, place in a warmed oven until heated through.

Serving suggestions for one pan lemon chicken and potatoes:

This dish will pair well with a simple lettuce salad or a roasted veggie side .

One pan lemon chicken and potatoes

Who can resist a chicken and potatoes meal? It's like a warm hug. This one pan lemon chicken and potatoes is so versatile that it can be the perfect weeknight/chol hamoed meal or served on your holiday table.

Course Main Course

Prep Time 10

Cook Time 1 25

Servings 4 servings

Ingredients

1 whole chicken cut into ⅛
2 lbs yukon gold potatoes peeled and sliced
½ lemon sliced
⅔ c extra virgin olive oil
zest of ½ lemon
¼ c fresh lemon juice
¼ c chicken broth
2 teaspoon salt
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
Fresh parsley for garnish optional

Instructions

Preheat oven to 375F. Place sliced potatoes on the bottom of a roasting pan. Place the lemon slices on top of the potatoes.
Whisk together the olive oil, lemon zest, broth, herbs and spices.
Pour half of the marinade over the potatoes and mix well to combine. Place the chicken on top of the potatoes and pour the remaining marinade. Sprinkle the chicken with a little freshly ground black pepper if desired.
Cover and bake for 45 minutes. Uncover and change the oven temp to 425F.
Baste the chicken and roast for an additional 40 minutes or until golden. Broil at the end if desired. Garnish with fresh parsley.