Baked Lemon-Garlic Chicken with Roasted 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.

Tender chicken thighs baked with garlic and lemon, paired with crispy roasted potatoes for a comforting meal. This Mediterranean-inspired meal-prep recipe, ready in about 65 minutes, pairs bone-in chicken thighs, garlic cloves, lemon juice 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: 50 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 1.5 pounds halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika until evenly coated.
  2. Step 2: Spread the potatoes on a large rimmed baking sheet in a single layer and roast for 20 minutes, flipping halfway through for even browning.
  3. Step 3: While potatoes roast, in a medium bowl combine 6 minced garlic cloves, 3 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Pat dry 6 bone-in chicken thighs and rub the garlic-lemon mixture evenly over them.
  5. Step 5: After the potatoes have roasted 20 minutes, remove the baking sheet and nestle the chicken thighs skin-side up among the potatoes.
  6. Step 6: Return the baking sheet to the oven and bake for an additional 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden and crisp.
  7. Step 7: Let rest for 5 minutes before serving the chicken with the roasted potatoes.

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