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+ servings
Chicken in cast iron skillet.

Skillet Chicken and Potatoes

Lemon Chicken is the most amazing one pot meal! Tons of flavor with minimal effort required. This is also a great dish for freezer and meal prep.
Course Lunch or Dinner, Main Dish, Poultry
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Marinade 2 hours
Total Time 2 hours 50 minutes
Servings 4 servings
Calories 450kcal
Author Deb Clark


  • 4 chicken thighs bone in/skin on
  • 1 ½ pounds potatoes I used baby red potatoes, but you can use any potato you prefer
  • 1 onion peeled and quartered
  • ½ red pepper seeded and diced
  • 1 lemon sliced into wedges, seeds removed.
  • ¼ cup Kalamata olives go a little heavy on the olives, they add so much flavor!
  • cup olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder


  • Add the olive oil, red wine vinegar, Italian seasoning, salt, pepper and garlic powder to a large ziplock bag. Add the chicken and massage everything around. Refrigerate for two hours or overnight.
  • *If you're making a freezer meal, stop here and freeze the chicken with the marinade until you're ready to bake the meal.
  • Preheat the oven to 375 degrees
  • Remove the chicken from the marinade, shaking off the excess. Discard the marinade, it can not be reused. Pat the skinside with paper towels.
  • Slice the lemon into wedges. Slice potatoes in half so they are uniform in size. Peel and slice the onions, cutting them into wedges also.
  • Heat a large skillet over medium heat.
  • When the skillet is hot place chicken thighs skin side down and saute for about three minutes until the chicken is golden brown. Remove and set on a platter.
  • Add the potatoes to the skillet. Give the skillet a good shake to coat with the oil from the pan.
  • Now add the onions and red bell pepper chunks to the skillet. Top with the chicken, placing it skin side up. Tuck the olives and ½ of the lemon slices in wherever they fit.
  • Place in the preheated oven for 40 minutes. The meal is ready when the chicken registers 165 degrees on an instant read meat thermometer and when the potatoes are fork tender.
  • If the skin of the chicken doesn't crispy up, tuck it under the broiler for 3-5 minutes until crispy.


Meal Prep - this is a great freezer prep meal. Prepare the marinade, add the chicken and massage it in the meat. Then seal the bag and place it directly in the freezer.
When you're ready to make this meal, allow the meat to thaw in the refrigerator first before baking.
Well sealed, It will last up to three months in the freezer.


Calories: 450kcal | Carbohydrates: 9g | Protein: 19g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 803mg | Potassium: 372mg | Fiber: 3g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 35mg | Calcium: 67mg | Iron: 2mg