Baked Lemon-Garlic Chicken Thighs with Rosemary Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs baked alongside rosemary-infused potatoes create a hearty and flavorful meal perfect for any dinner. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, baby potatoes, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, combine 1.5 pounds halved baby potatoes with 2 tbsp chopped fresh rosemary, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper; toss well to coat.
  2. Step 2: Arrange the potatoes in a single layer on a rimmed baking sheet and roast for 15 minutes.
  3. Step 3: Meanwhile, pat 6 bone-in chicken thighs dry and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika on both sides.
  4. Step 4: In a small bowl, mix 4 minced garlic cloves, 3 tbsp lemon juice, and 2 tbsp olive oil.
  5. Step 5: Remove the potatoes from the oven and nestle the chicken thighs among them, then drizzle the garlic-lemon mixture evenly over the chicken and potatoes.
  6. Step 6: Return the baking sheet to the oven and roast for an additional 25-30 minutes, until chicken reaches an internal temperature of 165°F and potatoes are tender with golden edges.
  7. Step 7: Let rest for 5 minutes before serving to allow juices to redistribute.

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