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Baked Lemon Chicken and Potatoes Recipe

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  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


This Baked Lemon Chicken and Potatoes Recipe is made with bone-in chicken, garlic, lemons, potatoes and baked to perfection. 


  • 1 pound bone in chicken thighs or drumsticks
  • 3 cloves garlic, minced
  • 1 tablespoon garlic powder
  • Juice of 1 lemon
  • 3 tablespoons olive oil
  • 1-2 russet or Yukon gold potatoes, sliced 1/2 inch thick
  • 1 lemon, sliced
  • Olive oil, for drizzling
  • Salt, to taste
  • 1/4 cup parsley, for garnish


  1. In a bowl, add the chicken, garlic, garlic powder, lemon juice, olive oil, and salt. Marinate in the fridge for one hour. 
  2. Preheat the oven to 400°F. 
  3. In a large baking pan, drizzle olive oil. In an even layer, add the potatoes and marinated chicken. Keep the marinade aside. Top with the sliced lemon on top. Drizzle with more olive oil on top. 
  4. Bake in the oven for 20 minutes. Take the baking pan out, and pour the leftover marinade over the chicken. 
  5. Place the chicken back in the oven and bake for another 25 minutes. 
  6. Take the chicken out and garnish with fresh parsley.


  1. Marinate for Flavour: For enhanced flavor and tenderness, marinate the chicken for at least 30 minutes before baking. You can even prepare the marinade the night before and let the chicken soak up the flavors overnight in the refrigerator.

  2. Even Slicing: Try to slice the potatoes into uniform 1/2-inch thick pieces. This ensures even cooking, and all the potato slices will be tender and ready at the same time.

  3. Parchment Paper or Foil: Lining the baking dish with parchment paper or foil makes cleaning up a breeze and prevents the ingredients from sticking to the dish.

  4. Pat Dry the Chicken: Before marinating the chicken, make sure to pat it dry with paper towels. This step helps the marinade adhere better to the chicken and promotes even browning during baking.

  5. Preheat the Oven: Make sure your oven is fully preheated before placing the baking dish inside. Proper preheating ensures even cooking and helps the chicken and potatoes achieve a nice golden color.

  6. Check for Doneness: To ensure the chicken is thoroughly cooked, use a meat thermometer to check the internal temperature. The chicken should reach 165°F (74°C) in the thickest part to be safe to eat.

  7. Crispier Skin: If you prefer extra crispy chicken skin, you can broil the dish for a couple of minutes at the end of the baking time. Keep a close eye on it to prevent burning.

  8. Avoid Overcrowding: If you're making a larger batch, use two baking dishes instead of overcrowding one. Overcrowding can lead to uneven cooking and steaming instead of roasting.

  9. Use Fresh Lemon: Fresh lemon juice and slices provide the best flavor. Avoid using bottled lemon juice as it may lack the same brightness and freshness.

  10. Adjust Seasoning: Taste the marinade before adding it to the chicken and adjust the seasoning as needed to suit your taste preferences.

  11. Resting Time: Allow the baked chicken and potatoes to rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist.

  12. Garnish with Fresh Herbs: Sprinkle some chopped fresh parsley, basil, or dill over the finished dish before serving. Fresh herbs add a burst of color and a touch of freshness.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 240.0
  • Sugar: 1.0 g
  • Sodium: 680.0 mg
  • Fat: 9.0 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 20.0 g
  • Fiber: 0.0 g
  • Protein: 19.0 g
  • Cholesterol: 45.0 mg