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Lemon Herb Chicken with golden potatoes is the ultimate one-pan Mediterranean dinner. Juicy chicken infused with garlic, fresh herbs, and bright lemon makes this a flavorful and healthy recipe you’ll want on repeat.
This easy lemon herb chicken recipe is family-friendly, satisfying, and perfect for busy weeknights. With a simple lemon herb chicken marinade that does all the work, you’ll have tender, zesty chicken and crispy potatoes ready in under an hour.
What Makes This Lemon Herb Chicken Work
The secret to this lemon herb chicken recipe is the perfect balance of flavors. Fresh lemon juice brightens the dish, while garlic and herbs infuse the chicken with a savory depth that makes every bite irresistible. The potatoes soak up all those zesty, herby juices, turning simple ingredients into something extraordinary.
Another reason this recipe works so well is the easy lemon herb chicken marinade. Just a quick mix of lemon, olive oil, garlic, and herbs tenderizes the chicken and locks in flavor without any fuss. Whether you call it garlic lemon herb chicken or simply a Mediterranean classic, this dish proves that wholesome, family-friendly dinners don’t have to be complicated.
What Goes Into Lemon Herb Chicken
This recipe uses simple, wholesome ingredients that come together for maximum flavor with minimal effort.
- Chicken Thighs: Skin-on, bone-in thighs stay extra juicy while roasting and soak up all the flavors of the marinade.
- Lemon Juice: Freshly squeezed lemon brightens the dish and adds that signature citrus kick to the lemon herb chicken marinade.
- Garlic: Crushed garlic cloves bring bold, savory flavor that makes this feel like classic garlic lemon herb chicken.
- Baby Potatoes: Halved potatoes roast alongside the chicken, becoming golden and tender while absorbing the herby juices.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lemon Herb Chicken
- Mix Marinade: Pat chicken dry. In a shallow dish, whisk lemon juice, 2 tablespoons oil, vinegar, garlic, basil, oregano, parsley, and salt. Reserve half the marinade in a jug.
- Coat Chicken: Add chicken to the remaining marinade and coat well. Cover and marinate for 15 minutes if rushed, 1 hour if possible, or overnight, turning occasionally.
- Preheat Oven: Heat oven to 220°C / 430°F. In a large oven-proof skillet, warm the remaining 1 tablespoon olive oil over medium-high heat.
- Sear Thighs: Brown chicken on both sides, about 4 minutes per side. Drain excess fat, leaving about 1 tablespoon in the pan for flavor.
- Add Vegetables: Place all the vegetables around the chicken. Drizzle with the reserved marinade and toss to coat evenly.
- Bake Covered: Cover the skillet with a lid or foil and bake 30 to 35 minutes, until potatoes are tender and chicken reaches 74°C / 165°F.
- Broil Crispy: Switch oven to broil on medium. Uncover and cook 5 to 10 minutes, until chicken skin and potatoes are crisp and golden.
- Garnish & Serve: Let rest 5 minutes. Scatter Kalamata olives and lemon slices on top, adjust seasoning, and serve hot.
This lemon herb chicken recipe shines even brighter when paired with sides that balance its zesty, savory flavors. Try it with Zucchini (Zettuccine) Carbonara, a lighter spin on a classic pasta. For something crisp and satisfying, Crispy Broccoli Parmesan Fritters bring a cheesy crunch that contrasts beautifully with the tender chicken and potatoes. If you’re craving something hearty, Garlic Steak & Cheesy Bacon Potato Hash turns dinner into a true feast, adding bold, smoky flavors alongside the bright citrus-herb chicken.
Recipe FAQ’s
Yes! While thighs stay juicier, chicken breasts work well with the same lemon herb chicken marinade. Just reduce the cooking time slightly so they don’t dry out.
At least 15 minutes will give good flavor, but for the best results, marinate for 1 to 2 hours. Overnight marinating makes this garlic lemon herb chicken even more flavorful.
Dried basil, oregano, and parsley create the classic Mediterranean taste, but you can also use thyme, rosemary, or Italian seasoning if that’s what you have on hand.
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Lemon Herb Mediterranean Chicken + Potatoes (One Pot)
Ingredients
- 4 chicken thighs skin on and bone-in
- ¼ cup lemon juice juice of 1 lemon
- 3 tablespoons olive oil divided
- 1 tablespoon red wine vinegar
- 4 cloves garlic crushed
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons salt plus extra
- 8 baby potatoes halved
- 1 red onion cut into wedges
- 1 red bell pepper deseeded and cut into wedges
- 1 zucchini large, sliced
- 4 tablespoons pitted Kalamata olives
- 4 lemon slices to serve
Instructions
- Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store in a jug to use later.
- Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
- Preheat oven to 220°C | 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). Drain some of the excess fat, leaving about a tablespoon for added flavour.
- Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through the oil mixture to evenly coat.
- Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting; uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.
Notes
- Before baking, sear chicken thighs till browned to lock in moister and flavour of marinade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely loved this recipe! So flavorful and delicious.
Delicious! I’ve made this probably 100 times and always great. I use whatever vegetables we have around. Always baby potatoes, red onions, olives, corn, broccoli, red or yellow peppers, cauliflower, asparagus, artichoke quarters, Brussel sprouts and more.
So tasty and easy to make. No changes to the original recipe needed, it’s perfect. I make this at least once a month. Thank you for sharing!
I can’t even count the number of times I have made this. I use a combination of skinless boneless thighs and breasts to please everyone in my household. I do not sear the chicken before hand due to pure laziness so that would take it up even another notch I am certain. I have never used zucchini just because I never have it but I have subbed in cherry tomatoes as many reviewers suggested. I am sure the suggested mushrooms would be good too. I do add both green and kalamata olives along with some capers. The sauce is amazing! It is an all in one meal for sure and the combination of flavors is out of this world. Thank you so much for sharing this recipe.
I made this for Father’s day dinner and served with couscous. OMG! NOM nom nom nom nom nom nom nom nom nom. I did increase herb load and used merlot instead of red vinegar (it’s that French cook in me) along with swapping red pepper with jalapenos. This is definitely a good recipe to play with.
Very flavourful and delicious. We loved it!
I am a terrible cook, so I’m always looking for easy 5-star recipes. I’ve never rated a recipe before, but I felt I had to because this one was so easy and delicious! I mistakenly added 3 tablespoons of olive oil to the marinade, but it didn’t affect the dish. I also mixed the vegetables in the marinade in a plastic bag before putting them in the pan because my pan was too small to mix them without making a mess. I used a large iron skillet and did the recipe exactly, even the timing (I did a 5 minute broil on high), and it was so flavorful and perfect amount of seasoning. My husband is very picky about “exotic” meals, and he loved it! This will be one of my weekly meals from now on.
This dish was amazing!! So flavorful. I made a few changes but not to the marinade
as it was perfect. I used bone in breasts, skipped the red peppers and used tomatoes instead for color. Had some artichoke hearts and yellow squash on hand so threw them in with the other recipe veggies. But that marinade…it made the whole dish! So delicious! Thanks for sharing this recipe…definitely on my meal rotation!
Excellent recipe. Easy to make. I skipped the zucchini. Also after frying the chicken, and getting rid of the oil I deglazed the pan with half cup of white wine. The fond in pan added a ton of flavor. Also added feta cheese before serving.
So happy I stumbled on this recipe. It is so delicious and easy to prepare. I’ve made it twice this month and shared it with friends who also love it. Thank you for posting it!