Lemon Pepper Chicken Thighs & Potatoes
If you’re craving a dish that’s bursting with bright, zesty flavors and hearty comfort, Lemon Pepper Chicken Thighs & Potatoes is exactly what you need on your dinner table. This one-pan wonder combines tender, juicy chicken thighs seasoned with a vibrant lemon pepper blend alongside crispy, golden potatoes. It’s a simple yet impressive meal that comes together with minimal fuss, making it perfect for weeknights or a cozy weekend dinner. With a beautiful balance of citrusy tang and savory herbs, it’s a recipe that will quickly become a family favorite.
Why This Recipe Works
This Lemon Pepper Chicken Thighs & Potatoes recipe excels because it leverages the natural juiciness and flavor of bone-in, skin-on chicken thighs. The skin crisps up in the oven, locking in moisture, while the lemon pepper seasoning adds brightness and a subtle kick. Roasting the chicken and potatoes together allows the flavors to mingle, with the potatoes absorbing the savory chicken drippings and seasoning. Plus, it’s a one-pan meal, which means less cleanup and more time enjoying your food. The thyme and garlic powder deepen the flavor profile without overpowering the freshness of the lemon pepper seasoning, creating a perfectly balanced dish every time.
Shopping List
- 4 bone-in, skin-on chicken thighs
- 4 medium potatoes, diced (Yukon gold or red potatoes work great)
- 2 tablespoons olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Equipment & Tools
- Baking sheet or roasting pan – to hold the chicken and potatoes while roasting.
- Mixing bowl – to toss the potatoes with seasoning and oil.
- Tongs – for flipping the chicken thighs and mixing the potatoes mid-cook.
- Measuring spoons – for precise seasoning measurements.
- Knife and cutting board – to dice the potatoes and chop parsley.
- Instant-read thermometer (optional) – to check chicken doneness.
Lemon Pepper Chicken Thighs & Potatoes in Steps
Step 1: Prep Your Ingredients
Begin by preheating your oven to 425°F (220°C). Dice the potatoes into evenly sized cubes, about 1-inch pieces, to ensure they cook uniformly. Pat the chicken thighs dry with paper towels; this step is crucial for achieving crispy skin.
Step 2: Season the Potatoes
In a large mixing bowl, toss the diced potatoes with 1 tablespoon of olive oil, 1 teaspoon of lemon pepper seasoning, half the garlic powder, half the dried thyme, and a pinch of salt and pepper. Make sure every piece is coated well to get that golden, flavorful crust.
Step 3: Season the Chicken Thighs
Rub the chicken thighs with the remaining olive oil. Sprinkle the remaining lemon pepper seasoning, garlic powder, thyme, salt, and pepper evenly over the skin and under the skin if possible for maximum flavor penetration.
Step 4: Arrange on the Baking Sheet
Spread the potatoes out in a single layer on your baking sheet or roasting pan. Nestle the chicken thighs skin-side up among the potatoes, making sure there’s space between each piece for even cooking.
Step 5: Roast to Perfection
Place the pan in the preheated oven and roast for about 35-40 minutes. Halfway through, use tongs to flip the potatoes for even browning but leave the chicken skin-side up to keep it crispy. Continue roasting until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Step 6: Garnish and Serve
Once cooked, remove the pan from the oven. Let the chicken rest for 5 minutes before serving. Sprinkle chopped fresh parsley over the entire dish for a pop of color and fresh herbaceous flavor. Serve your Lemon Pepper Chicken Thighs & Potatoes hot and enjoy!
If You’re Out Of…
- Lemon pepper seasoning: Combine 1 teaspoon ground black pepper with 1 teaspoon lemon zest and a pinch of salt as a fresh substitute.
- Garlic powder: Use 2 cloves of freshly minced garlic instead.
- Dried thyme: Substitute with dried oregano or rosemary for a different herbal note.
- Potatoes: Sweet potatoes or baby carrots can be roasted alongside the chicken for variety.
Chef’s Notes
- For extra crispiness, pat the chicken skin completely dry before seasoning.
- Make sure the chicken thighs are spaced out on the pan; overcrowding leads to steaming, preventing crisp skin.
- If you want a little more tang, drizzle fresh lemon juice over the chicken just before serving.
- Feel free to swap out the olive oil for avocado oil if you prefer its higher smoke point.
- This recipe pairs wonderfully with a light, fresh side salad or roasted green beans for a complete meal.
Make Ahead Like a Pro
You can prepare the chicken and potatoes up to a day ahead. Simply season everything and store it covered in the refrigerator. When ready to cook, bring the tray to room temperature for 15-20 minutes before roasting as directed. This helps ensure even cooking. Leftovers also reheat beautifully in the oven or air fryer, keeping that crispy skin intact.
Quick Questions
Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs will work, but they cook faster and won’t have quite the same crispy skin texture. Adjust cooking time accordingly and keep an eye to avoid overcooking.
Can I make this recipe gluten-free?
Absolutely! This dish is naturally gluten-free as it uses simple seasonings and whole ingredients. Just double-check your lemon pepper seasoning to ensure no gluten-containing additives.
What side dishes go well with Lemon Pepper Chicken Thighs & Potatoes?
Steamed or roasted vegetables like green beans, asparagus, or a fresh garden salad complement this meal beautifully. You might also enjoy pairing it with creamy mashed potatoes or a dish like Cheesy Scalloped Potato Casserole for a comforting feast.
Can I add more herbs or spices?
Definitely! This recipe is adaptable. Fresh rosemary, smoked paprika, or even a pinch of chili flakes can add different layers of flavor. For a bold twist, try pairing it with a side that features vibrant flavors like Chimichurri Steak And Potato Skillet.
More from the Kitchen
- Maple Chili Glazed Chicken Thighs – A sweet and spicy glaze perfect for chicken lovers.
- Chimichurri Steak And Potato Skillet – A vibrant and herbaceous steak and potato combo.
- Cheesy Scalloped Potato Casserole – A rich, creamy potato side dish that pairs well with chicken.
Bring It Home
Lemon Pepper Chicken Thighs & Potatoes is a recipe that combines ease and elegance in one dish. The crispy skin, perfectly roasted potatoes, and bright lemon pepper seasoning make it satisfying and flavorful. It’s a fantastic way to elevate simple ingredients into a memorable meal that’s sure to impress your family or guests. Whether you’re cooking for a busy weeknight or a special occasion, this recipe delivers on taste and convenience without compromising quality. So grab your ingredients and get ready to enjoy a dish that’s as delightful as it is easy to make.
This recipe is sure to become your go-to when you want a fuss-free, delicious dinner that fills the kitchen with irresistible aromas and leaves everyone asking for seconds. Happy cooking!
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Lemon Pepper Chicken Thighs & Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Dice the potatoes into evenly sized 1-inch cubes. Pat the chicken thighs dry with paper towels to achieve crispy skin.
- In a large mixing bowl, toss the diced potatoes with 1 tablespoon olive oil, 1 teaspoon lemon pepper seasoning, half the garlic powder, half the dried thyme, and a pinch of salt and pepper. Coat evenly.
- Rub the chicken thighs with the remaining 1 tablespoon olive oil. Sprinkle the remaining lemon pepper seasoning, garlic powder, thyme, salt, and pepper evenly over and under the skin.
- Spread the potatoes in a single layer on the baking sheet or roasting pan. Nestle the chicken thighs skin-side up among the potatoes, spacing pieces for even cooking.
- Roast in the preheated oven for 35-40 minutes. Halfway through, flip the potatoes with tongs for even browning but keep the chicken skin-side up. Roast until chicken reaches 165°F (74°C) and potatoes are tender and golden.
- Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle chopped fresh parsley over the dish before serving. Serve hot and enjoy!
Notes
- Pat chicken skin completely dry before seasoning for extra crispiness.
- Space chicken thighs on the pan to avoid steaming and ensure crispy skin.
- Drizzle fresh lemon juice over chicken just before serving for added tang.
- Avocado oil can be used instead of olive oil for a higher smoke point.
- Pairs well with fresh side salads or roasted green beans for a complete meal.
