One Pan Chicken Thighs and Potatoes with Lemon and Olives
This one pan chicken thighs and potatoes recipe delivers crispy skin, tender lemon-garlic baby potatoes, and blistered olives in 45 minutes with only one tray to wash.
This recipe for one pan chicken thighs and potatoes is the ultimate weeknight solution when you want a high-reward meal with zero cleanup stress. By roasting the chicken and vegetables at a high temperature on a single heavy-duty baking sheet, the fat from the chicken thighs renders out to confit the potatoes in a pool of lemon, garlic, and schmaltz.
I’m a firm believer that an easy one pan chicken dinner should never taste like a compromise. Unlike soggy sheet pan chicken and potatoes of the past, this method uses a preheated pan and strategic spacing to ensure the chicken skin shatters like glass while the baby potatoes get those coveted golden, crispy edges.
The addition of Castelvetrano olives and fresh lemon slices provides a punchy, briny contrast to the rich poultry. It’s a complete meal that looks elegant enough for company but is simple enough to throw together on a Tuesday when you're staring at a half-empty fridge.
Ingredients
The Main Tray
- 1.5 lbs (680g) bone-in, skin-on chicken thighs (about 4-6 large)
- 1.5 lbs (680g) baby gold potatoes, halved (or quartered if large)
- 1 cup Castelvetrano olives, smashed and pitted
- 1 large lemon, half thinly sliced into rounds, half juiced
- 6 cloves garlic, smashed
Seasoning & Aromatics
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 1.5 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 tsp Aleppo pepper or red chili flakes (optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a large, rimmed sheet pan inside while it heats.
- 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, smashed garlic, olives, and lemon slices with 2 tablespoons of olive oil, the lemon juice, rosemary, oregano, salt, and pepper.
- 4
Rub the remaining 1 tablespoon of olive oil over the chicken thighs and season them generously with salt on both sides.
- 5
Carefully remove the hot sheet pan from the oven and spread the potato mixture across it in an even layer.
- 6
Nestle the chicken thighs, skin-side up, between the potatoes, ensuring no potatoes are trapped directly under the meat so they can crisp properly.
- 7
Roast for 30–35 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 dark and bubbly, watching closely to prevent burning.
- 9
Remove from the oven and let the chicken rest on the pan for 5 minutes before serving so the juices redistribute.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 32 g
- Carbs
- 34 g
- Fat
- 36 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 your sheet pan is small.
- → Preheating the baking sheet gives the potatoes a head start on browning the moment they hit the metal.
- → Use bone-in thighs only. Boneless thighs will overcook long before the potatoes are tender, and you'll miss out on the flavor the bone provides.
FAQ
Why is my one pan chicken and potatoes soggy?
Sogginess usually happens because the pan was overcrowded or the chicken wasn't dried properly. Ensure there is space between each piece of chicken and potato so air can circulate, and always pat the skin dry with paper towels.
Can I use chicken breasts instead of thighs?
I don't recommend it for this specific timing. Chicken breasts cook much faster and will dry out by the time the potatoes are finished. If you must use them, add the breasts to the pan 15 minutes after the potatoes have started roasting.
How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. To keep the skin crispy, reheat in a 350°F oven or air fryer until warmed through; avoid the microwave if you want to maintain the texture.
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