Baked Lemon-Garlic Chicken with Roasted Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Baked Lemon-Garlic Chicken with Roasted Potatoes take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Garlic Chicken with Roasted Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Baked Lemon-Garlic Chicken with Roasted Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Garlic Chicken with Roasted Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon-Garlic Chicken with Roasted Potatoes?

Mediterranean meal prep like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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