One Pan Chicken Thighs and Potatoes with Lemon and Olives
This one pan chicken thighs and potatoes dinner features crispy skin, tender lemon-garlic baby potatoes, and blistered olives. Ready in 45 minutes with minimal cleanup.
This one pan chicken thighs and potatoes recipe is the ultimate solution for those nights when you want a high-reward dinner without a sink full of dishes. By roasting everything together on a single tray, the chicken fat renders out, essentially confitting the potatoes until they are golden and creamy on the inside.
Using a high-heat method transforms this easy one pan chicken dinner into a restaurant-quality meal. The addition of lemon slices and Castelvetrano olives provides a bright, salty contrast to the rich poultry, while a heavy hand of dried oregano gives it a Mediterranean flair.
If you have been looking for a reliable sheet pan chicken and potatoes technique that actually delivers crispy skin rather than soggy meat, this is the one. We skip the crowded pans and focus on proper spacing to ensure every component gets hit with direct heat for maximum texture.
Ingredients
The Main Tray
- 4 to 6 bone-in, skin-on chicken thighs (about 1.5 - 2 lbs / 700-900g)
- 1.5 lbs (680g) baby Yukon Gold potatoes, halved
- 1 cup Castelvetrano olives, smashed and pitted
- 1 large lemon, half sliced into rounds, half reserved for juice
- 4 cloves garlic, smashed
Seasoning and Oil
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to get hot.
- 2
Pat the chicken thighs extremely dry with paper towels; moisture is the enemy of crispy skin.
- 3
In a large bowl, toss the halved potatoes, olives, garlic, and lemon slices with 2 tablespoons of olive oil, half the salt, and half the oregano.
- 4
Rub the remaining olive oil, oregano, paprika, salt, and pepper all over the chicken thighs, ensuring the underside is coated.
- 5
Carefully remove the hot baking sheet from the oven and spread the potato mixture across it in an even layer.
- 6
Nestle the chicken thighs among the potatoes, skin-side up, making sure no potatoes are trapped directly under the meat so they can crisp.
- 7
Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
- 8
Switch the oven to broil for the final 2-3 minutes if you want the chicken skin extra shattered and the olives slightly charred.
- 9
Squeeze the reserved lemon half over the entire tray and rest for 5 minutes before serving directly from the pan.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 32 g
- Carbs
- 34 g
- Fat
- 38 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 1180 mg
Tips
- → Don't crowd the pan. If the ingredients are piled on top of each other, they will steam instead of roast. Use two pans if necessary.
- → Preheating the baking sheet gives the potatoes a head start on browning the moment they hit the metal.
- → Always choose bone-in thighs for this method; boneless thighs will overcook and dry out before the potatoes are finished.
FAQ
Why does my one pan chicken thighs and potatoes turn out soggy?
Sogginess usually comes from three things: not drying the chicken with paper towels, crowding the pan so moisture can't escape, or using a pan with sides that are too high (which traps steam).
Can I use chicken breasts instead of thighs?
It is not recommended for this specific timing. Chicken breasts cook much faster than potatoes and will become dry and rubbery by the time the potatoes are tender.
How do I know when the potatoes are done?
The potatoes should be easily pierced with a fork and have a deep golden-brown crust on the side that was touching the pan.
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