Chicken · entree · one pan

Skillet Lemon Chicken and Potatoes

There’s nothing like fresh lemon dishes in the Spring.

I love putting lemon zest and lemon juice on chicken, vegetables, and springtime soups. It adds a wonderful freshness to a dish.

Lemon-roasted chicken is my all-time favorite way to eat a whole chicken. Roasting a whole chicken can be quite challenging, though, especially if you’re new to cooking.

This recipe helps. It’s not a whole chicken, but it uses arguably the best parts of the chicken: chicken thighs. You get that lemon-roasted flavor through the chicken and potatoes without the hassle of cooking a whole, bone-in chicken for a longer amount of time.

This recipe is great for beginners and expert cooks alike. It’s also a great dinner to eat in the springtime.


Skillet Lemon Chicken & Potatoes

  • Servings: 4
  • Difficulty: Easy
  • Print

Vibrant lemon and herb roasted chicken thighs served with roasted potatoes and tomatoes.


  • 4-6 boneless, skinless chicken thighs
  • 4 TBS. olive oil
  • 4 tsp. dried oregano
  • 2 tsp. dried thyme
  • 1 tsp. paprika
  • salt and pepper
  • 1 cup cherry tomatoes, whole
  • 1 lb. red potatoes, sliced
  • 2 cloves garlic, sliced
  • 2 lemons, sliced
  • Directions

    1. Heat 2 tablespoons of oil over medium-high heat in a large cast-iron or ovenproof skillet. Meanwhile, season chicken with 2 teaspoons oregano, 1 teaspoon thyme, one teaspoon paprika, salt and pepper.
    2. Sear chicken and brown on both sides, about 3-4 minutes per side. Remove chicken to a plate.
    3. Preheat oven to 450 degrees. Slice lemons and place lemon slices in the bottom of the cast-iron skillet. Meanwhile, in a large bowl, toss sliced potatoes and tomatoes with remaining olive oil, thyme, oregano, sliced garlic, salt and pepper.
    4. Pour potatoes over lemons and top with chicken. Add lemon zest to top, if desired. Place skillet in oven for 25-30 minutes or until potato and chicken are cooked through.

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