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crispy lemon herb chicken with little potatoes in a brown bowl

Crispy Lemon Herb Chicken and Potatoes

Delicious crispy skin lemon herb chicken with little potatoes. All done in one skillet.
Course Main Course
Cuisine American
Keyword herb chicken and potatoes, lemon chicken and potatoes, one pan chicken dinner
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4


  • 6 chicken thighs (skin on)
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 2 (10 fluid ounce) cans chicken broth
  • Juice from 1 lemon
  • 1 teaspoon honey
  • 1 tablespoon Dijon mustard
  • 6 garlic cloves (whole, peeled)
  • Pinch of Italian seasoning
  • 3/4 pound little potatoes
  • Salt & pepper to taste
  • 1 tablespoon (or to taste) fresh parsley chopped
  • 1 tablespoon (or to taste) fresh oregano chopped


  • Pre-heat oven to 350F and place the rack in the middle of the oven.
  • Season chicken with salt & pepper on both sides.
  • Add the olive oil to a large, deep skillet (mine is 2" deep) on medium-high heat. Once the oil is hot, add the chicken pieces (skin down) to the skillet. Cook for 8-10 minutes until the skin is crispy. You may need to turn down the heat a bit if the oil is splattering a lot, but you still want to make sure the pan is hot. Turn the chicken and cook for an additional 3-4 minutes.
  • Meanwhile, chop the onion.
  • Once the chicken is done frying, take it out of the pan and set it aside.
  • Add the onion to the pan and cook it for about five minutes or until it's lightly browned.
  • Add the chicken broth, lemon juice, honey, mustard, garlic cloves, Italian seasoning, and salt & pepper (if desired) to the pan. Stir until the mustard is dissolved.
  • Add the chicken back into the pan and place the little potatoes around the chicken. Put the pan in the oven and cook for 45 minutes.
  • Chop the parsley and oregano and set aside.
  • Prior to serving, sprinkle the chopped herbs on top and serve immediately.


  • If you don't have an oven proof skillet, you can transfer everything from your pan into a baking dish after step 7.
  • Serves 4-6.
  • This is the skillet I used to make this recipe.