Name: Honey Lemon Chicken Potato Bake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 6 chicken thighs (about 2 lbs skinless, boneless); ½ teaspoon salt; ½ teaspoon pepper; 1 tablespoon olive oil; 3 large potatoes (cubed, about 1.5 lbs); 4 oz green beans (halved, about 120 grams); 1 cup cherry tomatoes (halved); ½ red onion (sliced); 5 cloves garlic (sliced); ⅓ cup green olives; 1 teaspoon paprika; 1 teaspoon dried oregano; 2 tablespoons lemon juice; 1.5 tablespoons honey; 1.5 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon pepper; Fresh parsley

There’s something so comforting about a dish that brings tender chicken, crispy potatoes, and vibrant veggies all together with a bright, luscious sauce. That’s exactly what you get in this Honey Lemon Chicken Potato Bake Recipe—a cozy, flavorful one-pan dinner that always feels like a hug in a meal.

The image shows a white baking dish filled with a colorful mix of cooked food. There are several pieces of golden brown cooked chicken with a glaze on top, placed evenly inside the dish. Around the chicken are large yellow and light red potato chunks, some green beans, and green olives scattered throughout. Small pieces of red tomatoes and chopped green herbs are sprinkled on top, adding bright spots of color. The food looks juicy and slightly shiny, showing it is well cooked and seasoned. A silver spoon lifts one piece of chicken from the dish, and the background surface is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Lemon Chicken Potato Bake Recipe
Top Tip
How to Serve Honey Lemon Chicken Potato Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Lemon Chicken Potato Bake Recipe

Why You'll Love This Recipe

I can’t get enough of how this Honey Lemon Chicken Potato Bake Recipe balances flavors—the honey and lemon add just the right zing without overpowering the natural goodness of the chicken and veggies. Plus, it’s pretty much foolproof, which makes weeknight dinners a breeze.

Simple Ingredients: Uses pantry staples and fresh veggies you probably already have on hand.
One-Pan Wonder: Less cleanup, more flavor as everything bakes together and absorbs those lovely juices.
Easy to Customize: You can swap veggies or adjust the honey-lemon ratio to suit your taste.
Family-Friendly: This dish pleases both kids and adults, making it a go-to weeknight crowd-pleaser.

Ingredients & Why They Work

This dish shines because each ingredient plays a part: the chicken provides juicy protein, potatoes bring hearty comfort, and the veggies add freshness and texture. The honey-lemon sauce ties everything together with a hint of sweetness and citrus zing that cuts through the richness.

Flat lay of skinless, boneless chicken thighs, cubed large potatoes with pale yellow skin, halved bright red cherry tomatoes, fresh green beans cut in half, thinly sliced red onion rings, sliced garlic cloves, small white ceramic bowl of green olives, small white ceramic bowl of golden olive oil, small white ceramic bowl of bright yellow lemon juice, small white ceramic bowl of amber honey, a few sprigs of fresh green parsley, small white ceramic bowls of red paprika powder and dried oregano leaves, whole brown eggs with clean shells placed apart for composition, all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I recommend skinless, boneless to keep it lean but still wonderfully tender after baking.
Potatoes: Cubed large enough to stay tender but keep texture; Yukon Gold or Russet work perfectly.
Green beans: Adds crunch and a pop of color to brighten up the dish.
Cherry tomatoes: They burst and mingle with the sauce, delivering bursts of flavor.
Red onion: Slices soften and caramelize slightly, adding a subtle sweetness.
Garlic: Sliced cloves roast to mellow out the sharpness and deepen the flavor.
Green olives: They add a briny contrast that complements the sweet honey and tangy lemon.
Olive oil, lemon juice, honey, paprika, oregano, salt, and pepper: These combine into the magic sauce that binds the dish with balanced sweet, sour, and herbs.
Fresh parsley: The finishing touch for freshness and color on the plate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this Honey Lemon Chicken Potato Bake Recipe is how easy it is to tweak it depending on your mood or pantry. You can jazz it up with spicier paprika or swap green beans for asparagus when they’re in season—totally your call!

Variation: Once, I added some sliced bell peppers for extra color and sweetness, and it was fantastic—really brightened up the dish without stealing the show.
Dietary tweaks: For a lower-carb option, swap potatoes for cauliflower florets or use sweet potatoes for a touch of natural sweetness.
Make it spicier: Toss in a pinch of red chili flakes or smoked paprika if you like some heat.

Step-by-Step: How I Make Honey Lemon Chicken Potato Bake Recipe

Step 1: Sear the Chicken to Lock in Juices

Start by halving the chicken thighs so they cook evenly and fit nicely in your baking dish. Season both sides generously with salt and pepper. Heat a tablespoon of olive oil in a pan and sear the chicken pieces for about 1-2 minutes per side until they develop a golden crust—this is key to trapping in moisture and building flavor. Don’t overcrowd the pan or they’ll steam instead of sear.

Step 2: Make the Honey Lemon Sauce

Once the chicken’s seared, deglaze the pan with ⅓ cup of water to gather those lovely browned bits. In a small bowl, whisk together olive oil, lemon juice, honey, paprika, oregano, salt, and pepper. This homemade sauce is the heart of the dish—it’s sweet, tangy, and just herb-forward enough to keep things interesting.

Step 3: Layer the Veggies and Bake

In your baking dish, layer the green beans, cherry tomatoes, red onion, garlic, and olives. Pour in the deglazed pan juices then drizzle with half of the honey lemon sauce. Toss gently so everything’s coated, and season the potatoes lightly—they’ll soak up all the flavor as they cook.

Step 4: Add Chicken and Finish Baking

Arrange the seared chicken thighs on top of the veggies, drizzle with the remaining sauce, then pop the entire dish into a 375°F (190°C) oven. Bake on the middle shelf for about 25 minutes, then baste with the pan juices and return it to the oven for another 20-25 minutes until the potatoes are tender and chicken is cooked through. Keep an eye on the potatoes—depending on size, they might need a few extra minutes. That golden, slightly thickened sauce pooling in the bottom is pure magic.

Step 5: Garnish and Enjoy!

Finish up by sprinkling fresh parsley over the top for a burst of color and fresh herbal notes. Serve it straight from the dish and watch everyone dive in happily.

Top Tip

I’ve made this Honey Lemon Chicken Potato Bake Recipe dozens of times, and these tips have saved me from a lot of frustrating “too dry” or “undercooked” moments.

Sear First: Don’t skip the searing step—it locks in flavor and ensures juicy chicken.
Even Potato Sizes: Cut your potatoes evenly so they cook at the same pace—this prevents some from being mushy while others stay hard.
Use a Meat Thermometer: Chicken is done at 165°F (74°C)—checking ensures perfectly cooked, safe chicken every time.
Baste Midway: Spoon those flavorful pan juices over the chicken halfway through baking to keep it moist and boost flavor.

How to Serve Honey Lemon Chicken Potato Bake Recipe

Honey Lemon Chicken - Serving Suggestion

Garnishes

I always top this bake with fresh chopped parsley because it adds a pop of color and a bright, slightly peppery note that wakes up the dish. Sometimes I toss in a little lemon zest for an extra citrus punch—so good!

Side Dishes

While this Honey Lemon Chicken Potato Bake Recipe is a full meal on its own, I love pairing it with a simple green salad dressed with a light vinaigrette or some steamed broccoli for extra greens. Crusty bread also works perfectly to soak up all the delicious pan juices.

Creative Ways to Present

For a special occasion, I like to transfer portions onto individual plates garnished with lemon slices and a sprinkle of chili flakes for a subtle kick. Serving it family-style in a rustic baking dish also makes for a cozy, inviting look on the table.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When stored properly, the chicken stays juicy and the potatoes absorb even more of the flavorful sauce overnight.

Freezing

This recipe freezes well! I recommend freezing in portioned containers without the fresh parsley garnish. When you’re ready, thaw in the fridge overnight for best texture and flavor.

Reheating

To reheat, pop your leftovers into the oven at 350°F (175°C) covered lightly with foil to prevent drying out for about 15-20 minutes, or until warmed through. Microwaving works too, but the oven keeps the potatoes nicer and the chicken from getting rubbery.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can swap chicken breasts if you prefer leaner meat, but be mindful that breasts may cook faster and can dry out if overcooked. I recommend slicing them into similar-sized pieces and keeping a close eye on baking time.

How do I know when the potatoes are done?

The potatoes should be fork-tender and easily pierced without resistance. Depending on the size of your cubes and your oven heat, this usually takes around 45-55 minutes total baking time. If they’re still firm, give it another 5-10 minutes and check again.

Can I prepare this dish ahead of time?

Absolutely! You can prep the chicken and veggies, assemble everything in the baking dish, cover, and refrigerate for up to 8 hours before baking. Just bring it back to room temperature before popping it in the oven for even cooking.

What can I substitute if I don’t have green olives?

If you don’t have green olives, capers are a fantastic substitute to add that briny, salty dimension. Alternatively, add a sprinkle of salted feta cheese for a Mediterranean twist that complements the honey lemon sauce beautifully.

Final Thoughts

There’s something about the warm, tangy hug of this Honey Lemon Chicken Potato Bake Recipe that keeps me coming back to it, especially on busy evenings when I want something effortless yet satisfying. Trust me, once you bake this up, it’ll become your family’s favorite go-to too. Grab your ingredients, get comfy in the kitchen, and let this dish do the delicious work for you!