Dump-and-Bake Lemon Garlic Chicken & Potatoes: A One-Pan Triumph
Enjoy a hassle-free, flavorful dinner with this dump-and-bake lemon garlic chicken and potatoes recipe. Everything cooks in one pan for minimal cleanup and maximum taste.
Equipment
- Large baking dish (9x13 inch)
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts, adjusted for cooking time)
- 2 lbs Yukon Gold or red potatoes cut into 1-inch chunks
- 3 tbsp olive oil
- whole lemon (zested and juiced)
- 6 cloves garlic minced
- 1 tsp dried oregano (or thyme/rosemary)
- 1/4 tsp red pepper flakes (optional)
- 1 cup chicken broth or water
- 1/4 cup fresh parsley chopped (for garnish)
- Salt and freshly ground black pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and grab a large (9x13 inch or similar) baking dish.
- In the baking dish, combine the chopped potatoes with half of the olive oil, minced garlic, lemon zest, dried oregano, red pepper flakes (if using), and a pinch of salt and pepper; toss to coat.
- Arrange the seasoned potatoes in an even layer.
- Place the chicken thighs on top of and among the potatoes.
- Drizzle the remaining olive oil over the chicken, then sprinkle with the remaining minced garlic, lemon zest, dried oregano, salt, and pepper.
- Pour the chicken broth or water around the chicken and potatoes in the dish.
Baking
- Bake for 35-45 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the potatoes are tender and golden brown. For extra crispiness, broil for 2-3 minutes at the end, watching carefully.
Finishing
- Remove from the oven, squeeze fresh lemon juice over the entire dish, and sprinkle generously with fresh parsley before serving.
Notes
For best results, make sure your chicken thighs are of similar thickness for even cooking. Adjust baking time if using chicken breasts. The red pepper flakes add a subtle kick but can be omitted for a milder flavor. Serve with a simple green salad for a complete meal.