Lemon Garlic Chicken and Potatoes

Here’s something we really love about this lemon chicken recipe: no need for a marinade! The chicken gets plenty of flavor from the spice rub at the start, and even more from the lemon garlic sauce added later during baking. Just season, bake, pour the sauce, and finish in the oven. It turns out juicy and delicious every time!

About the Ingredients

You can find the full list of ingredients with exact measurements in the recipe card at the bottom of this page.

But here’s a quick look at what we use in this recipe:

Chicken thighs: We use bone-in, skin-on chicken thighs because they stay juicy in the oven and the skin gets beautifully golden and crispy. Both the skin and the bone add extra flavor to the dish. That said, we sometimes make this same recipe with drumsticks, and it works just as well.

Baby potatoes: You don’t have to use baby potatoes! Larger potatoes like Yukon Gold Potatoes also work great,  sometimes even better, since they absorb the sauce more. We make it both ways. On lazier days when we don’t feel like peeling or chopping, baby potatoes save the day. Use whichever you prefer. If you’re using baby potatoes, there’s no need to peel them. Just cut the larger ones in half and leave the smaller ones whole.

Onion: We slice it thick so it holds up well during baking and adds a nice sweetness to the pan.

Spices: Paprika, red pepper flakes, oregano, salt, and black pepper are our go-to spices for chicken. They add warmth, color, and a balanced flavor. If you have other spices you love with chicken (like thyme, rosemary, or cumin), feel free to experiment and make it your own.

Lemon garlic sauce: The lemon juice might seem like a lot at first, but trust us,  it balances beautifully with the garlic and olive oil once baked. In addition to lemon juice and olive oil, we also use water but you can use chicken broth too. 

How to Make Lemon Garlic Chicken and Potatoes

This lemon chicken and potato dish is super easy to make!

You’ll find full instructions in the recipe card below, but here’s a quick overview.

Put the chicken, baby potatoes, and onion slices in a baking dish. Sprinkle the spices, drizzle with olive oil, and mix well with your hands. Make sure the chicken pieces are skin side up.  It’s fine if the potatoes end up under the chicken, but try not to stack the chicken pieces.

Cover with wet baking paper and bake for 45 minutes. Meanwhile, in a small bowl, combine the lemon garlic sauce ingredients and set aside.

Remove the paper, pour the sauce over, gently push any garlic pieces into the pan juices so they don’t burn, and bake uncovered for another 25 minutes.

Spoon some of the lemony sauce over the chicken and potatoes when serving, it’s the best part!

Choosing the Right Baking Dish

Make sure to use a large enough baking dish to make this Lemon Garlic Chicken and Potatoes, ideally something around 32 x 25 cm (about 9 x 13 inches). If everything is too crowded or piled up, the chicken won't brown properly. Instead of getting that nice crispy top, the pieces might end up steaming in their own juices.

We want the chicken skin to get golden and slightly crispy. That’s why it’s important to keep the pieces in a single layer, with a bit of space between them if possible. A large dish also helps the potatoes roast better and soak up the flavors.

Our Tips & Variations

Here are a few easy tips and ideas to help you get the most out of your Lemon Garlic Chicken and Potatoes, and make it your own!

• Don’t overcrowd the pan: Make sure the chicken pieces aren’t overlapping. This helps them roast nicely instead of steaming.
• Use drumsticks instead: If you don’t have chicken thighs, drumsticks work just as well.
• Try with regular potatoes: No baby potatoes? No problem. Just peel and quarter regular ones, they absorb the flavors beautifully.
• Make it spicier (or milder): Adjust the red pepper flakes to your taste. You can also skip them entirely if you prefer it mild.
• Add veggies: Feel free to throw in a few extra veggies like carrots or bell peppers. Just cut them into chunks so they cook evenly.
• Avoid burnt garlic: After pouring the lemon garlic sauce, gently push any garlic pieces into the pan juices to stop them from burning during baking.
• Use fresh herbs at the end: A sprinkle of fresh parsley or thyme before serving adds brightness and a pop of color.

Can I Use Skinless Boneless Chicken Thighs or Chicken Breast?

Yes, you can use skinless boneless chicken thighs or chicken breast, but you’ll need to adjust the method a little.

Since these cuts cook much faster, the potatoes need to be cut smaller to cook in time. We recommend peeling and dicing the potatoes into small chunks so everything finishes together.

Just season the chicken and potatoes with the spices, mix well using your hands to coat everything evenly, then pour the lemon garlic sauce over. Give it a good toss, and bake uncovered at 200°C (400°F) for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.

Serving Suggestions

We love serving this Lemon Garlic Chicken and Potatoes with some warm pide bread to soak up all those delicious pan juices, it’s honestly one of the best parts! If you want to make the bread yourself, just be sure to plan ahead.

A fresh çoban salad or a simple green salad like our mevsim salata also makes a perfect, light pairing. Or, if you want something cool and refreshing instead, cacık (yogurt with cucumber and garlic) makes a perfect alternative.

If you’re in the mood for something a bit more filling, you can serve it with bulgur pilav or Turkish rice on the side. 

And if we happen to have leftover Turkish green beans (zeytinyağlı taze fasulye) in the fridge, we sometimes add that on the side too, they go really well together!

Storage & Reheating

If you have leftovers, Lemon Garlic Chicken and Potatoes keeps really well!

Store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days.

To reheat, place everything in an oven-safe dish, cover loosely with foil, and warm at 180°C (350°F) for about 15 minutes, or until heated through. You can also reheat individual portions in the microwave. Just make sure to spoon some of the sauce over the chicken to keep it moist.

Can I Freeze It?

We don’t really recommend it.

While the chicken holds up fine, the potatoes tend to lose their texture after freezing and reheating. The dish just isn’t the same once thawed, especially if you’re after that fresh, roasted feel.

If you do end up with leftovers, we think it’s best to store them in the fridge and enjoy within a couple of days for the best taste and texture.

Can I Make It Ahead?

Yes! You can definitely prep Lemon Garlic Chicken and Potatoes ahead of time to make dinner even easier.

Just place the chicken, potatoes, and onions in the baking dish, add the spices and olive oil, and give everything a good mix. Cover and keep it in the fridge for up to 12 hours before baking.

You can also mix the lemon garlic sauce ahead and store it separately in a small jar or bowl in the fridge.

When you're ready to cook, just take everything out, let it sit at room temperature for about 15 minutes, then follow the baking steps as usual. Perfect for busy evenings!