One-Pan Lemon Chicken and Potatoes
Everything on one tray, and the potatoes cook in the fat from the thighs, which is the entire reason this is worth making.
The mistake with tray bakes is putting everything in at once and hoping. Potatoes want longer than chicken thighs, so they get a head start, and the thighs finish on top of them.
Skin side up the whole time, and do not cover the tray. Steam is what stands between you and crisp skin.
Ingredients
| Amount | Ingredient |
|---|---|
| 8 | bone-in chicken thighs, skin on |
| 2 lb | waxy potatoes, halved |
| 1 | whole head of garlic, cloves separated and unpeeled |
| 1 | lemon, half sliced, half kept for juice |
| 2 tbsp | olive oil |
| 1 tbsp | dried oregano |
| — | salt and pepper |
Method
- Heat the oven to 425°F / 220°C. Salt the chicken skin and leave it on the counter while the oven comes up.
- Toss the potatoes, garlic cloves and lemon slices with the oil, oregano and salt. Spread on a large tray in one layer.
- Roast 20 minutes on their own.
- Take the tray out, sit the thighs skin-side up on top of the potatoes, and return it to the oven.
- Roast another 25 to 30 minutes, until the skin is properly brown and the thighs read 175°F / 80°C at the bone.
- Squeeze the reserved lemon over everything the moment it comes out.
Notes
- One layer. Two layers of potato steam and never brown, and a second tray costs nothing.
- The roasted garlic cloves squeeze out of their skins onto the potatoes. That is the best part of the tray.
- Thighs, not breasts. Breasts are dry long before the potatoes are done.
Questions
Can I use new potatoes?
Yes, and they need about five minutes less. Halve anything bigger than a golf ball.
Skinless thighs?
They work, but you lose the fat that cooks the potatoes. Add another spoon of oil.