This one-skillet chicken and potatoes recipe is the perfect balance of comfort and bold Mediterranean flavor. Juicy, lemon-herb chicken roasts over tender, seasoned potatoes, soaking up all the buttery, garlicky goodness. Crispy skin on top, soft potatoes underneath — it’s an easy, satisfying dinner with minimal cleanup.
Family of 6
30 minutes
1 hour 45 minutes
American
Chicken
8 bone-in chicken thighs
2 tbsp. Dijon mustard
3 tbsp. butter, melted
2–3 cloves garlic, minced
2 tbsp. avocado oil
Zest of 1 large lemon
Juice of 1 large lemon
2 tsp. salt
1 tsp. black pepper
2 tsp. thyme
1 tsp. rosemary
Paprika
6–8 Yukon Gold potatoes (skin on), sliced
2 cloves garlic, minced
1 tsp. salt
1 tsp. black pepper
1 tsp. thyme
1 tsp. rosemary
1 tsp. paprika
Place the cleaned chicken thighs in an oven-safe skillet. Pat dry with a paper towel and set aside.
In a mixing bowl, combine the melted butter, Dijon mustard, garlic, avocado oil, lemon zest, lemon juice, salt, black pepper, thyme, and rosemary. Mix well.
Pour the mixture over the chicken thighs and use a brush to coat evenly.
Sprinkle paprika over the top for color.
Bake at 350°F for 30 minutes.
While the chicken bakes, wash, slice, and pat the potatoes dry.
Remove the chicken from the skillet and set aside on a plate.
Add the sliced potatoes to the same skillet. Season with salt, black pepper, thyme, rosemary, paprika, and garlic. Toss to coat evenly and spread the potatoes out in an even layer.
Place the chicken back on top of the potatoes.
Return to the oven and bake at 400°F for 30–40 minutes, until the chicken is fully cooked and the potatoes are tender. Broil for 1–2 minutes to crisp the skin.
Remove from the oven, garnish with fresh chopped parsley, and serve with a Mediterranean salad. Enjoy!
