One pan lemon chicken and potatoes

One Pan Lemon Chicken and Potatoes from our test kitchen

We make Lemon Chicken and Potatoes in one pan – and place it in the centre of the table so that everyone can ladle their own food.

I marvel at how effortlessly my mother was able to host large festive meals. I can remember family and friends from one end of the house to the other; long tables of food, a constant roar of joyous chatter and my mother and father not missing one second of the festivities. I know what seemed effortless was a real talent and by the way, everything was always served hot which is an art I have never been able to master!

Even when hosting a small intimate gathering, we tend to plan simple meals in order that we spend most, if not all our time with our guests. That’s not to say that simple cannot be terrific, in fact we have found that simplicity is often the key ingredient to savory dishes. The following is a single pan Greek dish of lemon chicken and potatoes which we recently shared and served in the same pan at the centre of the table – everyone helped themselves. The cuisine was great, the wine terrific and we enjoyed the entire evening with our friends – no surprise that the Greeks are known for terrific meals that bring family and friends together. Opa……and without further banter…


One Pan Lemon Chicken and Potatoes Recipe

Preparation time 15 minutes, cooking time 1 hour


2.5 to 3 pounds bone-in, skin on, chicken thighs and drumsticks – about 8 pieces

1 to 1.5 pounds potatoes – peeled and cut into cubes

The Spice Mix

spice on spoons - mustard seeds, peppercorns, parsley on blue background
Photo by Anastasia Belousova on

2 teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons dried oregano

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

The Marinade

Marinade - olive oil, lemon juice, water, garlic
Marinade – olive oil, lemon juice, water, garlic

1/3 cup olive oil

¼ cup fresh lemon juice

¼ cup water

4 garlic cloves, finely grated

1 teaspoon paprika – this adds extra colour, but is not necessary

Sprigs of fresh parsley or rosemary. In our house, we have a large rosemary plant that we take a few sprigs from and add to the dish when baking! We save sprigs of fresh parsley to add to the dish after cooking.

Fresh parsley
Fresh parsley


Preheat the Oven to 425 degrees F

Wash and dry the chicken pieces

Mix the chicken, potatoes and marinade ingredients in a large baking pan. (I like to use an oven safe stainless steel frying pan or my favourite cast iron pan). Sprinkle the spices over the chicken and potatoes and toss until the pieces are well coated.

Chicken pieces and potatoes coated in marinade and spices
Chicken pieces and potatoes coated in marinade and spices

We like to add paprika for colour and some fresh sprigs of rosemary.

Optionally add paprika and rosemary sprigs
Add paprika and rosemary sprigs

Bake chicken and potatoes in pre-heated 425 degree oven for 45 minutes. Increase temperature to 450 degrees and bake for another 15-20 minutes.

Baked one pan lemon chicken and potatoes
Baked one pan lemon chicken and potatoes

Garnish with fresh parsley and serve.

Garnish with fresh parsley
Garnish with fresh parsley

We place this one pan chicken and potatoes in the centre of our table – and guests serve themselves with a ladle.

We pair with crusty bread and a green salad, and a crisp white wine like a Pinot Grigio.


Please find below a NEW printable recipe card!

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9 thoughts on “One Pan Lemon Chicken and Potatoes from our test kitchen

  1. Looks and sounds perfect. I, too, remember all those dinners my mother seemed to put on the table so effortlessly, in a tiny kitchen, by the way, with just a bit of help from my father and me. And none of the conveniences or fancy tools we have today. I honestly don’t have a clue how she did it.

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