One-Pan Chicken and Potatoes with Tangy Tomato Lemon Sauce
By Liam Carter
Prep
5 min
Cook
40 min
Total
45 min
Servings
4
Level
Easy
Patting the chicken and potatoes dry removes surface moisture, so the skin can turn golden while the potatoes crisp in the hot oven. This one-pan chicken and potatoes dinner combines bone-in thighs and drumsticks with a tangy tomato, lemon, garlic, and oregano coating.
Olive oil carries the grated or minced garlic, tomato paste, lemon juice and zest, salt, pepper, paprika, and dried oregano into a rub that coats every piece. Skin-on, bone-in chicken is used for juicy meat and crisp skin, while baby potatoes shorten the prep. Larger potatoes can work too, provided they are cut into evenly sized pieces before they go on the pan.
Arrange everything in a roomy sheet pan or roasting tin rather than packing the pieces tightly together. The chicken skin should develop a golden color, and the potatoes should yield to a fork after about 40 minutes. Crowding traps moisture and works against browning, while uneven potato pieces can leave some firm when the chicken is ready. Check the chicken at its thickest part for 165°F/74°C.
Rest the roasted chicken and potatoes for 5 minutes before adding chopped parsley. Serve the pan as it is, or pair it with green salad, roasted carrots, steamed broccoli, vermicelli rice, or homemade yogurt. Cool leftovers before transferring them to an airtight container; oven or air-fryer reheating helps restore the crisp exterior.
Why you'll love this recipe
- Skin-on, bone-in thighs and drumsticks roast with juicy meat while their exposed skin turns golden, avoiding the dryness that can affect quicker-cooking boneless cuts.
- The tomato paste, lemon juice, zest, garlic, and olive oil form one coating, so the chicken and potatoes pick up the same bright, savory seasoning.
- Leaving the pan uncovered lets heat reach the chicken skin directly, helping it brown rather than trapping steam under a cover during the roast.
- Evenly cutting larger potatoes makes their cooking pace match the chicken, so fork-tender centers and crisp edges arrive together after the stated roasting time.
- A five-minute rest gives the chicken juices time to settle back into the meat, which keeps each piece tender when it is cut or served.
- Everything roasts in one sheet pan or tin, and rubbing in the sauce before baking means the flavoring and cooking happen without separate pans.
Ingredients
- •2 lb chicken thighs and drumsticks (bone-in, skin-on)
- •22 oz potatoes
- •4 cloves garlic (large, minced or grated)
- •0.25 cup olive oil
- •0.5 cup lemon juice
- •1 Tbsp lemon zest
- •1.5 Tbsp tomato paste
- •1 tsp salt
- •0.5 Tbsp dried oregano
- •0.5 tsp black pepper
- •1 tsp paprika
- •parsley (chopped, to garnish)
Instructions
- 1
Preheat the oven to 400°F/200°C.
- 2
In a small bowl, mix the olive oil, minced garlic, tomato paste, lemon juice, lemon zest, salt, dried oregano, black pepper, and paprika to form a sauce.
- 3
If necessary, chop the potatoes into smaller, even-sized pieces.
- 4
Pat the chicken and potatoes dry with kitchen paper to remove moisture.
- 5
Arrange the chicken and potatoes on a large sheet pan or in a roasting tin. Pour over the sauce and rub it in so everything is fully coated.
- 6
Bake at 400°F/200°C for 40 minutes, or until the potatoes are tender and the chicken is cooked through.
- 7
Rest for 5 minutes to allow the juices to redistribute, then garnish with parsley and serve.
FAQ
Nutrition (per serving)
Calories
489
Protein
24g
Fat
30g
Carbs
31g
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