Citrus chicken and potato bake. This cozy one-pan roasted chicken dish features fresh lemons, oranges and rosemary for a dinner to remember. The ingredients are simple, the chicken is juicy, the potatoes are packed with flavor, and the leftovers reheat beautifully. It’s budget-friendly, a total crowd-pleaser, and perfect for both weeknight meals and special occasions!
Looking for more one-pan chicken and potato dinner ideas? Check out my Cajun chicken and potato braise, Lebanese chicken and potato tray-bake or One-pan Za’atar potatoes with chicken.

Why you’ll love this one-pan citrus chicken with potatoes
Tender chicken thighs paired with potatoes, fresh citrus and rosemary create a vibrant, flavor-packed skillet dinner that’s impossible to resist. One-pan meals like this are a dream for home cooks, they’re simple to prepare, require minimal cleanup, and the oven does all the heavy lifting.
Follow my step-by-step VIDEO or join me on YouTube to create this effortless dish!

The result? A hearty meal featuring tender, juicy chicken with a crispy golden skin and a bright, zesty finish. It’s budget-friendly, perfect for weeknight dinners, and elegant enough for casual entertaining.
The orange-lemon juice works like magic, tenderizing the meat while crisping up the skin. And as the citrus slices caramelize in the oven, they add a rich, sweet-tart depth to every bite.
This recipe is also incredibly versatile. Want to change it up? Use a spicy seasoning blend, swap rosemary for thyme, or skip the potatoes and serve over rice instead. No need to stick to the rules—get creative and make it your own!

Ingredients for citrus chicken with potatoes
- Oil and butter: Used to sear the chicken and render out the fat, creating a flavorful base.
- Chicken thighs: Bone-in and skin-on for juicy, tender meat. The bone and skin help prevent overcooking. You can also use bone-in breasts, drumsticks, or chicken legs.
- Seasoning: A simple mix of salt, black pepper, sweet paprika and rosemary for a fragrant touch.
- Garlic: A must-have flavor base. Use freshly minced garlic for the best result.
- Onion: Adds sweetness and depth. Swap yellow onion for red onion or shallots if preferred.
- Potatoes: Opt for small, waxy potatoes like Yukon Gold that hold their shape when roasted.
- Lemon and oranges: The stars of the dish, providing a vibrant, tangy flavor. Use the juice for brightness and caramelize the slices for a tart finish.
- Sugar: Adds balance to the tangy lemon and orange juice. You can substitute with honey or maple syrup for a natural touch of sweetness.

Personalizing tips
- Add an extra punch of citrus by using 1 lemon more and topping the finished dish with freshly grated lemon or orange zest.
- Serve alongside steamed or roasted vegetables like broccoli, asparagus or green beans for a complete meal.
- Or pair with crusty bread and a big leafy salad.
- For variety, use half regular potatoes and half sweet potatoes.
- For a crispier result, use a large rimmed sheet pan and arrange everything in a single layer. Avoid overcrowding, a bit of overlap is fine, but keeping space ensures the potatoes crisp up and the juices reduce beautifully.

Can I make this citrus chicken ahead of time?
Absolutely! You can marinate the chicken thighs the night before in the lemon-orange mixture and store them in the refrigerator. Just be sure to take them out 20–30 minutes before cooking to let them come closer to room temperature.

How to store leftovers citrus chicken
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- To freeze: Let the chicken cool completely, then portion it into airtight containers and freeze for up to 3 months.
- To reheat: Thaw overnight in the fridge. Reheat in the oven at 350°F – 180°C until warmed through. Alternatively, reheat in a skillet over medium with a tablespoon of butter. Cook until heated through and crispy for a delicious finish.
Citrus Chicken and Potato Bake
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 8 chicken thighs - bone-in/skin-on
- 2 tsp salt - divided
- 2 tsp sweet paprika
- 1 tsp black pepper - divided
- 4 garlic cloves - minced
- 1.3 pounds small waxy potatoes - quartered
- 1 medium yellow onion - cut into wedges
- 1 lemon - ½ juiced and ½ sliced
- 2 oranges - 1 juiced and 1 sliced
- 2 tbsp sugar
- 1 tbsp dried rosemary
- ¼ tsp chili flakes
Instructions
- Get your prep done before you start cooking: Add chicken thighs to a large bowl and combine with paprika, ½ teaspoon black pepper and 1 teaspoon salt. Set aside.
- Quarter the potatoes, cut the onion into wedges and mince the garlic cloves. Cut ½ lemon and 1 orange into slices.
- To a bowl, juice the other ½ of the lemon and the remaining orange. Combine with sugar, chili flakes, rosemary and the remaining salt and pepper.
- Preheat the oven to 400°F – 200°C.
- Heat a large ovenproof skillet or pan over medium. Add chicken thighs skin-side down, cook for 10 minutes, move chicken around every couple of minutes to prevent from sticking to the bottom. Turn, cook for 5 minutes more. Remove thighs from skillet onto a clean plate.
- Add garlic and potatoes, cook for 1 minute. Add onion and return the chicken to the skillet, placing the thighs skin-side up.
- Drizzle with the prepared citrus sauce and transfer to the oven. Bake for 20 minutes.
- Remove from the oven, top with the lemon and orange slices. Transfer back to the oven, reduce heat to 350°F – 180°C. Bake further for 30 minutes. Enjoy!
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