Name: Lemon Garlic Herb Chicken and Potatoes
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 5 bone-in chicken thighs; 2 pounds creamer potatoes, cut into 1½-inch chunks; 5 carrots, peeled and chopped into chunks; 1 medium onion, roughly chopped; 6 cloves garlic, diced; 3 teaspoons Herbes de Provence; 3 tablespoons olive oil; 1 lemon, sliced; 1½ teaspoons kosher salt; 1 teaspoon pepper; Fresh chopped parsley, for garnish; Garlic Herb Butter:; 4 tablespoons butter; 1 garlic clove, minced; 1 teaspoon Herbes de Provence; 1/2 teaspoon salt; 1/4 teaspoon pepper

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This Lemon Garlic Herb Chicken and Potatoes is a flavorful, all-in-one meal that brings together juicy, tender chicken thighs with perfectly roasted potatoes, sweet carrots, and a zesty herb butter. Made in one pot, it’s a comforting and easy weeknight dinner that the whole family will enjoy.

Why You’ll Love This Recipe

This dish checks all the boxes—easy prep, minimal cleanup, and incredible flavor. The Herbes de Provence and garlic-infused butter create a savory blend that seeps into every bite, while the lemon adds a bright, fresh note. It’s hearty and wholesome with both protein and vegetables, making it a complete meal right out of the oven.

Lemon Garlic Herb Chicken and Potatoes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Main Ingredients:

5 bone-in chicken thighs
2 pounds creamer potatoes, cut into 1½-inch chunks
5 carrots, peeled and chopped into chunks
1 medium onion, roughly chopped
6 cloves garlic, diced
3 teaspoons Herbes de Provence
3 tablespoons olive oil
1 lemon, sliced
1½ teaspoons kosher salt
1 teaspoon pepper
Fresh chopped parsley, for garnish

Garlic Herb Butter:

4 tablespoons butter
1 garlic clove, minced
1 teaspoon Herbes de Provence
½ teaspoon salt
¼ teaspoon pepper

Directions

Preheat your oven to 425°F.
In a Dutch oven or large oven-safe pot, combine potatoes, carrots, onions, garlic, olive oil, salt, and pepper. Mix well to coat the vegetables evenly.
Cover and bake for 20 minutes.
While vegetables are roasting, melt the butter and garlic in a small microwave-safe bowl (about 30 seconds). Stir in Herbes de Provence, salt, and pepper.
Pat the chicken thighs dry with paper towels. Brush the butter mixture generously over each thigh, making sure to get some under the skin for maximum flavor.
Remove the Dutch oven from the oven. Place the seasoned chicken thighs on top of the vegetables. Drizzle any remaining butter over the potatoes and top with lemon slices.
Return the pot to the oven and bake uncovered for 40–45 minutes, or until the internal temperature of the chicken reaches 165°F.
If the skin isn’t as crispy as you’d like, place the pot under the broiler for 3–5 minutes until golden and crispy.
Remove from the oven and let rest for 5–10 minutes.
Garnish with freshly chopped parsley before serving.

Servings and timing

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Variations

Boneless option: Use boneless skinless thighs or breasts. Reduce cook time by 10–15 minutes and monitor closely.
Add greens: Toss in chopped kale or spinach during the last 10 minutes of baking for a veggie boost.
Swap the herbs: Try Italian seasoning or rosemary and thyme if you don’t have Herbes de Provence.
Citrus swap: Replace lemon with orange for a sweeter, citrusy flavor.
Spicy twist: Add a pinch of red pepper flakes to the herb butter for a little heat.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in a 350°F oven until heated through, or microwave individual portions for 1–2 minutes.

Freezing: This dish freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use boneless chicken?

Yes, but reduce the baking time by 10–15 minutes. Use a thermometer to ensure the chicken reaches 165°F.

Do I need a Dutch oven?

No. A large, oven-safe baking dish or roasting pan will work as long as it holds all the ingredients in a single layer.

Can I prep this meal ahead of time?

Yes! You can chop the vegetables and season the chicken a day in advance. Store separately in the fridge until ready to cook.

What can I serve with this?

This is a complete meal on its own, but a side salad or some crusty bread pairs well.

What are Herbes de Provence?

It’s a fragrant herb blend typically including thyme, rosemary, oregano, and lavender. It adds a wonderful depth of flavor.

Can I add other vegetables?

Absolutely. Try adding parsnips, Brussels sprouts, or sweet potatoes for variety.

How do I get the skin extra crispy?

Make sure to broil for 3–5 minutes at the end of baking and pat the chicken dry before brushing with butter.

Should I peel the potatoes?

No need! Creamer potatoes have thin skins that roast beautifully and add texture.

Can I use lemon juice instead of slices?

Yes, but slices add more aroma and presentation. You can add extra juice for more citrus flavor.

Is this dish kid-friendly?

Definitely! The simple herbs and roasted vegetables are usually a hit with kids.

Conclusion

Lemon Garlic Herb Chicken and Potatoes is a rustic, one-pot meal that’s both easy to prepare and bursting with flavor. With juicy, herb-brushed chicken and perfectly roasted vegetables all baked together, it’s a no-fuss dinner that feels like a comforting home-cooked feast. Whether for a weeknight meal or a Sunday supper, this recipe is sure to become a staple in your kitchen.