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This Lemon Herb Chicken and Potatoes Skillet is a quick and easy one-pan wonder that will make your taste buds dance! With juicy chicken thighs and tender baby potatoes infused with zesty lemon and fresh herbs, this dish will quickly become a staple in your recipe collection.
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Easy Lemon Herb Chicken And Potatoes Skillet
My love for creating one-pot wonders in a skillet knows no bounds! From skillet chicken pot pie to skillet shepherd’s pie, I love how convenient they are to make while still being incredibly delicious. And this lemon herb chicken and potatoes skillet recipe has truly captured my heart with its succulent chicken thighs roasted to perfection with tangy lemon juice and fresh fragrant herbs!
With just one pan and a handful of easy-to-find ingredients, lemon herb chicken takes very little effort to make. This uncomplicated and foolproof recipe takes the hassle out of cooking without compromising on flavor. Whether you’re comfortable in the kitchen or new to cooking, this tasty dish leaves you wondering why you didn’t try it sooner!
Why You’ll Love This Lemon Herb Chicken And Potatoes
- Quick and Easy! With very minimal prep and just one pan to clean up, this simple recipe is a time-saving wonder. Perfect for busy weeknights or lazy weekends when you want a tasty meal without the fuss.
- Herby Lemon Chicken! The blend of zesty fresh lemon, aromatic herbs, and savory chicken cooked together with baby potatoes in plenty of butter is comforting and delicious.
- Comforting Family Favorite! This wholesome and heartwarming lemon herb chicken and potatoes skillet is destined to become a family favorite. Its simplicity and comforting flavors make it an instant hit.
Ingredients You’ll Need
- Olive Oil – Used to get a beautiful sear on the chicken. Use extra virgin olive oil for the most flavor.
- Chicken Thighs – I choose to use bone-in, skin-on chicken thighs. However, boneless thighs can also be used but they will require less cooking time.
- Unsalted Butter – Adds richness and complements the lemony notes. Always use unsalted butter to control the amount of added salt.
- Baby Potatoes – These little potatoes are quick to cook and pair well with the chicken. You can also use larger potatoes cut into chunks.
- Garlic – Gives the dish some depth of flavor. Fresh garlic is the best choice. Yet, you can use garlic powder if needed.
- Fresh Herbs – Chopped fresh rosemary and fresh thyme leaves infuse the chicken and potatoes with aromatic herb flavor. In a pinch, you can use dried herbs.
- Lemon – A layer of fresh lemon slices brings a burst of tanginess to the chicken.
- Seasonings – Salt and black pepper are used to season the lemon herb chicken and potatoes.
How To Make Lemon Herb Chicken And Potatoes
This simple chicken recipe is incredibly easy and requires just one pan, making both cooking and cleanup a breeze! Once the chicken is perfectly seared on the stovetop, the oven takes care of the rest!
Preheat The Oven
To begin, you need to preheat your oven to 400°F (204°C). It’s crucial that the oven be nice and hot before the chicken goes in to finish cooking.
While the oven is preheating, you can begin the recipe. First, heat the olive oil over medium-high heat in a large oven-safe skillet. Next, season the chicken thighs on both sides with salt and black pepper.
Once the oil is hot, place the chicken thighs skin-side down in the skillet. Then let them cook for about 5 to 6 minutes or until the skin turns beautifully golden brown and crispy. Now, carefully flip the chicken thighs over and let them cook for an additional 2 to 3 minutes. Then remove the chicken from the skillet and place it on a plate.
Brown The Potatoes
Now, melt the unsalted butter in the same skillet over medium-high heat. Then add the halved baby potatoes and let them cook for 5 to 6 minutes or until lightly browned. Next, stir in the minced garlic, fresh rosemary, fresh thyme, and lemon slices. Then sprinkle the potatoes with salt and black pepper to season them to taste.
Finish Cooking The Chicken
With your chicken and potatoes perfectly browned, place the seared thighs on top of the bed of potatoes and lemon slices. Next, transfer the skillet to the preheated oven and bake the chicken uncovered for 25 to 30 minutes or until the thighs are fully cooked and the potatoes are tender. When ready, the chicken should register at 165°F (75°C) when tested with a cooking thermometer.
Rest And Serve
Once it’s done, remove the chicken and potatoes from the oven and allow the dish to cool slightly before serving. Then garnish with more fresh herbs and lemon wedges if you like and enjoy!
Frequently Asked Questions
What herbs go with lemon chicken?
Aside from fresh rosemary and thyme, parsley, oregano, and sage are popular choices. Feel free to experiment and create your own unique combination!
Can I use chicken breasts instead of thighs?
Yes! You can use bone-in, skin-on chicken breasts as an alternative. Just keep in mind that chicken breasts may require a slightly longer cooking time.
Can I make this recipe if I don’t have an oven safe skillet?
Yes! You can sear the chicken and brown the potatoes on the stovetop and then transfer them to a roasting pan or baking dish to finish the recipe.
Expert Tips
- Use chicken thighs of a similar size. For even cooking, use chicken thighs of a similar size, ensuring they all finish at the same time.
- Pat the chicken dry. Before seasoning and cooking, pat the chicken thighs dry with paper towels to produce a better sear and crispy texture.
- Use a meat thermometer. Ensure the chicken is fully cooked by using a meat thermometer to make sure that the internal temperature has reached at least 165°F (75°C).
- Let the chicken rest. After cooking, allow the chicken to rest for a few minutes before serving. This resting time helps the juices redistribute, resulting in more succulent meat.
Storage
You can store leftover lemon herb chicken and potatoes in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. To reheat, put the leftovers in the microwave for a few minutes on medium heat or in the oven at 350°F (177°C) for about 10 minutes. However, if frozen, you’ll need to let it thaw out overnight in the fridge before reheating.
Discover More Chicken Thighs Recipes
- Jerk Chicken
- One Pot Greek Chicken Orzo
- Crockpot Thai Chicken
- One Pot Spanish Chicken and Rice
- Chicken With Garlic Herb Sauce
- Marry Me Chicken
- Creamy Butter Lemon Chicken
- Chicken Marengo
- Parmesan Herb Chicken
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
5 from 10 votes
Lemon Herb Chicken And Potatoes Skillet
Prep 15 minutes minutes
Cook 45 minutes minutes
Total 1 hour hour
4
Rate RecipePrint Recipe
Indulge in the rich flavors of our Lemon Herb Chicken and Potatoes Skillet, a one-pan wonder that brings together succulent chicken and golden-brown potatoes. The harmonious blend of zesty lemon and aromatic herbs promises a culinary experience that's both satisfying and effortlessly elegant.
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Ingredients
- 2 tablespoons olive oil
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons butter (unsalted)
- 1 pound baby potatoes (halved)
- 2 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- 1 lemon (sliced)
- salt and pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Preheat the oven to 400°F (204°C).
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper on both sides and add them to the skillet skin-side down.
Cook for 5-6 minutes or until the skin is golden brown and crispy. Flip the chicken over and cook for an additional 2-3 minutes. Remove the chicken from the skillet and set it aside on a plate.
Add the butter to the same skillet and melt over medium-high heat. Add the potatoes to the same skillet and cook for 5-6 minutes or until they are lightly browned. Add the garlic, rosemary, thyme, and lemon slices to the skillet and stir to combine. Season the potatoes with salt and pepper.
Return the chicken to the skillet, placing it on top of the potatoes and lemon slices. Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.
Remove the skillet from the oven and let it cool for a few minutes. Serve the chicken and potatoes hot, garnished with additional fresh herbs and lemon wedges if desired.
Equipment
Notes
- Chicken Selection: Feel free to use chicken thighs or breasts, depending on your preference; thighs may add more flavor.
- Herb Variations: Fresh herbs will provide a more vibrant flavor, but dried herbs can be used at a ratio of 1:3.
- Potato Choice: Waxy potatoes are ideal for this dish, but others like russet can be used as well.
- Lemon Zest: Adding a little lemon zest can enhance the lemony flavor; just be sure to only use the yellow part, not the bitter white pith.
- Make Ahead: You can chop the ingredients ahead of time to speed up the cooking process.
- Serving Suggestion: This dish pairs wonderfully with a fresh green salad or green beans.
Nutrition Information
Serving: 1servingCalories: 349kcal (17%)Carbohydrates: 24g (8%)Protein: 25g (50%)Fat: 18g (28%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 122mg (41%)Sodium: 110mg (5%)Potassium: 827mg (24%)Fiber: 4g (17%)Sugar: 2g (2%)Vitamin A: 406IU (8%)Vitamin C: 43mg (52%)Calcium: 53mg (5%)Iron: 3mg (17%)
© Author Joanna Cismaru
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
