This Baked Lemon Chicken Thighs with Potatoes recipe is zesty, cozy, and ridiculously easy! Juicy, golden-brown chicken thighs and tender baby potatoes bake together in a garlicky lemon caper sauce that’s packed with flavor. Everything cooks in one skillet for a weeknight dinner that tastes amazing, with almost no effort.
Whenever I’m not in the mood to spend hours in the kitchen, this is the recipe I turn to. I love that everything comes together in one pan, and the bright lemon and rosemary make the whole house smell amazing. The potatoes soak up all the garlicky sauce, and the chicken turns out perfectly juicy every time!
This dinner feels special, but couldn’t be simpler. Perfect for busy weeknights, Sunday dinner, or when you just want to impress with minimal effort. I usually toss a quick salad together while it bakes, and dinner’s done!
Why I LOVE this recipe!
- Simple & one-pan – You only need one skillet, a few pantry ingredients, and about 10 minutes of prep!
- Bright & flavorful – The lemon caper sauce gives the chicken and potatoes a tangy, garlicky kick that’s totally irresistible.
- Perfectly balanced – Comforting, yet light enough to enjoy any time of year.
- Family-friendly – Even picky eaters love this one, and it’s easy to dress up for guests with a few lemon slices and fresh herbs!
Recipe Notes
This baked lemon chicken recipe is as simple as promised! The sauce, made with fresh lemon juice, capers, and garlic, infuses the chicken and potatoes as they bake for a family-friendly meal that’s light yet comforting.
In this section, I am going to go through a few tips and tricks I use for how to make baked lemon chicken thighs with potatoes to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Olive oil – Used twice in this recipe: once for the sauce and once to sear the chicken. You can substitute avocado oil or melted butter if you prefer.
- Fresh lemon juice – This gives the sauce that bright, zesty flavor. Freshly squeezed lemon juice is best, but bottled works in a pinch.
- Capers – They add a briny, salty punch that balances the lemon perfectly. If you don’t have capers, try chopped green olives for a similar flavor.
- Garlic – Freshly minced garlic gives the sauce a rich, savory depth. Garlic powder can work in a pinch, but fresh makes a big difference here.
- Fresh rosemary – Adds that fragrant, herby note that ties everything together. You can use dried in a pinch. If you don’t have rosemary, fresh thyme works, or you can use oregano or Italian seasoning!
- Boneless, skinless chicken thighs – Juicy, flavorful, and perfect for baking! You can also use bone-in and skin-on chicken thighs or chicken breasts, just adjust the bake time slightly so they cook through.
- Salt and black pepper – Add to taste.
- Baby red potatoes – Tender, creamy, and perfect for roasting with the chicken. You can swap for Yukon gold potatoes or fingerling potatoes, just cut them into bite-sized pieces.
- Lemon slices – For topping the chicken before baking!
- Fresh parsley – Optional garnish.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Use different cuts of chicken – You can use chicken thighs, chicken drumsticks, chicken quarters, or chicken breasts! If using chicken breasts, just be sure not to overcook them.
- Add dijon mustard to the lemon sauce – For a tangy, emulsified sauce, you can add some dijon mustard to the caper lemon sauce! Just start with about 1 tsp and add more to taste.
- Throw in some vegetables – Before baking, add veggies like asparagus or green beans to the roasting pan!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make baked lemon chicken thighs with potatoes.
Preheat the oven to 350˚F. Whisk all ingredients for the lemon caper sauce together.
Heat a large (at least 12 inches) oven-safe skillet over high heat. Season the chicken thighs with salt and pepper then place them in the skillet. Let cook for 2-3 minutes, or until seared, then flip and sear the other side for 1-2 minutes.
Add the potatoes to the skillet and pour the lemon caper sauce over the chicken. Lay sliced lemon over the top.
Transfer skillet to the oven and bake for 18-22 minutes or until the chicken is cooked through (165˚F internal temperature.)
Remove from oven, garnish with parsley if desired. Serve warm and enjoy!
Recipe Tips
- Give the chicken a good sear – The first step in building loads of flavor is giving the chicken a good sear in the skillet! Be patient and really let it get golden brown before continuing the recipe.
- If you don’t have an oven-safe skillet – Transfer the chicken and potatoes to an oven-safe baking dish before baking. Just add about 5 minutes to the baking time, since the dish won’t be hot to start.
- Taste the sauce – I recommend tasting the lemon caper sauce before placing everything in the oven to make sure it has the balance of flavors that you like! It if needs more salt, feel free to add a bit.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use pre-minced garlic – I can’t be the only one who finds mincing garlic kind of tedious, right? To make the recipe prep a little shorter, just use pre-minced jarred garlic.
- Make the sauce a day ahead – To get a jump start, you can certainly make the lemon caper sauce a day ahead of time and keep it covered in the fridge until you are ready to cook.
- Skip the sear – While searing the chicken does add flavor, you can technically just dump everything into a baking dish and bake! Just add to the cooking time, since you need to make sure that the chicken cooks through. You can broil the chicken towards the end of cooking them to brown the tops of the chicken a bit!
Freezer Meal Instructions
Making this baked lemon chicken recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Combine the raw chicken, potatoes, and sauce in a freezer-safe bag.
- Label and date, then freeze flat.
- Thaw overnight in the fridge before baking as directed.
How to Freeze Baked Lemon Chicken Thighs and Potatoes After Cooking
- Cool completely.
- Transfer portions to airtight containers.
- Freeze up to 3 months and thaw before reheating.
What to Serve with Baked Lemon Chicken Thighs with Potatoes
Since this protein-based dinner has the delicious flavors of lemon, garlic, and rosemary, it will pair well with many of your favorite Mediterranean-style side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Baked Lemon Chicken Thigh Leftovers
If you have leftovers after making this easy dinner recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Lemon Chicken Grain Bowls: Layer over quinoa or farro with greens and a drizzle of olive oil.
- Greek Chicken Wraps: Slice the chicken and tuck it into a wrap with lettuce and tzatziki.
- Lemon Chicken Pasta: Toss with cooked pasta and a splash of cream or broth to make a quick lemony sauce.
- Chicken Salad: Chop the chicken and mix with Greek yogurt, herbs, and a squeeze of lemon.
Recipe FAQ’s
Can I use chicken breasts instead of thighs?
Yes! Just note that chicken breasts may cook faster, so check for doneness around the 15–17 minute mark to avoid overcooking.
Can you roast chicken and potatoes in the same pan?
Yes! Roasting chicken and potatoes together is totally doable and convenient, just make sure the pan isn’t overcrowded so everything roasts evenly and the potatoes get crispy instead of steaming.
How long do chicken and potatoes take in the oven?
Bone-in, skin-on chicken thighs with potatoes usually take about 40–45 minutes at 400°F (200°C), depending on the size of the pieces. The chicken should reach an internal temperature of 165°F (74°C) and the potatoes should be tender and golden.
Do I need a cast iron skillet?
Nope! Any oven-safe skillet or even a baking dish will work. If using a baking dish, add 5 minutes to the baking time since it won’t start off as hot.
Do I need to marinade chicken thighs before baking them?
You don’t have to marinate chicken thighs before baking! You totally can if you want, but we just season them salt and pepper to start and the lemon caper sauce adds plenty of flavor!
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Tuscan Garlic Chicken
- Bang Bang Chicken and Rice Bake
- Slow Cooker Lemonade Chicken
- Easy Greek Chicken
Baked Lemon Chicken Thighs with Potatoes
Ingredients
For the lemon caper sauce
- 1 tablespoon olive oil
- ¼ cup fresh lemon juice
- ½ jar capers, drained, (3.5 ounce jar)
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary leaves, minced
For the Chicken Bake
- 1 tablespoon olive oil
- 8 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 ounces baby red potatoes
- 1 lemon, sliced
Garnish (optional)
- freshly chopped parsley
Instructions
- Preheat the oven to 350˚F.
- Whisk all ingredients for the lemon caper sauce together.
- Heat a large (at least 12 inches) oven-safe skillet over high heat. Season the chicken thighs with salt and pepper then place them in the skillet. Let cook for 2-3 minutes, or until seared, then flip and sear the other side for 1-2 minutes.
- Add the potatoes to the skillet and pour the lemon caper sauce over the chicken. Lay sliced lemon over the top.
- Transfer skillet to the oven and bake for 18-22 minutes or until the chicken is cooked through (165˚F internal temperature.)
- Remove from oven, garnish with parsley if desired. Serve warm and enjoy!
Recipe Notes
Use chicken breasts instead of thighs, swap thyme for rosemary, or try chopped green olives instead of capers for a slightly briny, milder flavor. How to Store:
Keep leftovers in an airtight container in the refrigerator for up to 4 days. How to Freeze:
Freeze cooked chicken and potatoes in a freezer-safe container for up to 3 months. How to Reheat:
Reheat in the oven at 350°F until warmed through, or microwave in short intervals. How to Scale:
Double the recipe for meal prep or large gatherings, just use a larger baking pan for even cooking.
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