Roasted Lemon Pepper Chicken Thighs with Potatoes


Instead of using dried lemon pepper seasoning, season chicken and potatoes with fresh lemon juice and zest, chopped garlic cloves, and ground pepper, along with some chopped fresh dill and oregano. While the thighs roast, the fat adds extra flavor and crunch to the lemony potatoes. After the chicken is done, the potatoes roast in the drippings for a few extra minutes until they start to brown. Serve the finished dish with lemon wedges.

Active Time:
10 mins
Total Time:
55 mins


  • 2 pounds medium Yukon Gold potatoes (6 to 7 potatoes), each cut lengthwise into eight (¾- to 1-inch) wedges

  • 2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 2 lemons), divided

  • 1 ½ teaspoons dried oregano

  • 3 tablespoons olive oil, divided

  • 2 ¼ teaspoons kosher salt, divided

  • 5 medium garlic cloves, grated using a Microplane grater

  • 4 (9-oz.) bone-in, skin-on chicken thighs, excess skin and fat trimmed

  • 1 teaspoon black pepper

  • 2 tablespoons chopped fresh dill  

  • 1 tablespoon chopped fresh oregano

  • Lemon wedges


  1. Preheat oven to 450°F. Line a large rimmed baking sheet with 2 sheets of aluminum foil, pressing foil into corners and up sides of sheet. In a bowl, toss potatoes with lemon juice, oregano, and 2 tablespoons of the oil. Arrange potatoes, cut-side down in an even layer in the center of prepared baking sheet; sprinkle with 1/2 teaspoon of the salt.

  2. Stir together lemon zest, garlic, and remaining 1 tablespoon oil in a small bowl until combined. Rub mixture all over chicken. Season chicken evenly with pepper and 1 1/2 teaspoons of the salt. Place 1 chicken thigh, skin-side up, in each corner of prepared baking sheet, moving potatoes as needed to allow chicken to lie flat on baking sheet. Roast in preheated oven until chicken skin is golden and a thermometer inserted into thickest portion of meat registers at least 165°F, 35 to 40 minutes, rotating baking sheet front to back and flipping potatoes halfway through cook time.

  3. Remove baking sheet from oven. Transfer chicken to a plate; cover with foil to keep warm. Using a spatula, gently toss potatoes with drippings on baking sheet; spread potatoes in an even layer. Return baking sheet to oven, and roast until potatoes are browned in spots, 10 to 15 minutes. Gently toss potatoes (still on baking sheet) with dill, fresh oregano, and remaining 1/4 teaspoon salt. Transfer potatoes and chicken to a serving platter, and serve with lemon wedges.

    Lemon Pepper chicken Thighs with Potatoes
    Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee
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