Lemon Chicken
Delicious chicken with lemon and herbs
Savor the delightful combination of tender chicken infused with zesty lemon and aromatic herbs. This easy one-pan lemon and herb chicken is a lifesaver on busy nights. Tender chicken, baby potatoes, garlic, and a bright burst of lemon come together in the oven for a meal that’s flavorful, fresh, and fuss-free. As a homeschooling parent, I love dishes I can throw together, pop in the oven, and mostly forget about while helping the kids (just enough to keep them from monkeying around!). Whether you use chicken breasts or bone-in, skin-on thighs, this simple, hands-off recipe delivers big flavor with minimal effort.
Home Recipes
Baking
Lemon
Chicken
Potatoes
Easy meals
One pot meals
Ingredients
Steps to make it
Nutrition Facts
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Main Course
Recipe Cuisine:
French
Servings:
5 people
Preparation Time:
20 minutes
Cooking Time:
This delicious chicken dish brings together tender, juicy chicken pieces with the bright flavors of lemon juice, zest, and a fragrant mix of herbs. Whether you grill, bake, or pan-sear it, this easy lemon and herb chicken is packed with flavor and freshness that’s sure to delight your taste buds.
One of our favorite go-to meals is a simple one-pan roast, and this time we paired chicken breasts with baby potatoes, all seasoned with herbs and lemon for a fuss-free, flavorful dinner.
As a homeschooling parent, I often need to juggle helping my kids with schoolwork while keeping an eye on them to make sure they don’t start monkeying around. That’s why we love easy, one-pan dishes—especially ones you can pop in the oven and mostly forget about (well, “mostly” forget, not literally forget and set the house on fire!).
This recipe is especially simple: just halve the chicken breasts (or use bone-in, skin-on chicken thighs for even more flavor, but a longer cooking time), wash the baby potatoes, peel some garlic, and toss everything together in the oven. Dinner doesn’t get much easier—or tastier—than that.
See Lemony Chicken with Beans for a stove-top, Dutch-oven version of this dish.
Ingredients:
- 4 large chicken breasts halved
- About 4 pounds (2kg) of baby potatoes
- 5 large cloves of garlic
- 1 medium lemon
- 1 tbsp of Mediterranean herbs (or basil pesto, or rosemary)
- Salt and pepper
- 1 tbsp olive oil
- Small bag of frozen peas (optional)
Steps to make it:
Steps
- Wash the potatoes and cut the chicken breasts in halves.
- Put them into a large enough baking dish so that the chicken and potatoes are all in one layer and not piled up.
- Add some crushed garlic, olive oil, salt, pepper, and quartered lemons, and mix everything.
- Bake at 350° Fahrenheit (180° Celcius) for 15 minutes and then give it a little stir so the potatoes are nice and evenly browned.
- Bake another 10 min, then cover with aluminum foil. (This step is optional, I like to add some color to it so I added a small bag of frozen peas and gave another little stir.)
- Bake another 10 min or so until the potatoes are easily pierced with a fork.
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© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
