This Garlic Lemon Chicken is a tender, tangy one-pan meal where roasted chicken thighs, drumsticks, and wings are bathed in a fresh lemon and garlic sauce with crispy potatoes. The combination of bone-in, skin-on cuts and acidic lemon juice creates deeply flavorful, juicy chicken with minimal effort.
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Preheat your oven to 400°F (200°C).
Place the chicken thighs, drumsticks, and wingettes in a large baking dish.
Add the sliced potatoes directly over the chicken.
Drizzle with olive oil and season with salt and paprika.
Using your hands, mix everything together to ensure the chicken and potatoes are evenly coated.
Arrange the chicken pieces so they are skin-side up for maximum crispiness.
Bake for 20-25 minutes, until the chicken is lightly browned.
While the chicken is baking, prepare the sauce. Add the peeled garlic cloves and 1 tsp of salt to a mortar and pestle.
Crush the garlic into a fine paste.
Transfer the garlic paste to a mixing bowl.
Add the fresh lemon juice, olive oil, and water to the bowl with the garlic paste.
Whisk the sauce until well combined.
Carefully remove the partially cooked chicken from the oven. Pour the garlic-lemon sauce evenly over the hot chicken and potatoes.
Return the dish to the oven and bake for an additional 20-25 minutes, or until the chicken is fully cooked, tender, and the skin is golden brown and crispy.
Garnish with fresh chopped parsley and lemon slices before serving.
Store cooled leftovers in an airtight container for up to 3 days; reheat gently at 350°F (175°C) for 10–15 minutes with a splash of water to restore moisture.
Boneless, skinless chicken will cook faster (25–30 minutes) and be drier. Bone-in, skin-on pieces stay juicier and develop better flavor during roasting.
Chicken is fully cooked at 165°F (74°C) measured in the thickest part without touching bone. Skin should be golden and crispy.
Marinate chicken and potatoes in the lemon-garlic sauce for up to 4 hours before roasting, or prepare and refrigerate the full dish; reheat gently at 350°F (175°C) for 10–15 minutes.
Medium waxy potatoes (Yukon Gold) hold their shape better than starchy varieties. Slice them evenly to ensure uniform cooking.
