Baked Lemon-Garlic Chicken with Rosemary and Potatoes

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

Juicy chicken thighs roasted with fragrant garlic, fresh rosemary, and tender golden potatoes for a comforting meal. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, pounds small Yukon Gold potatoes, fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Peel and quarter 1.5 pounds of small Yukon Gold potatoes into uniform chunks about 1.5 inches each.
  2. Step 2: In a large bowl, combine 4 tablespoons of olive oil, 3 tablespoons of fresh lemon juice, 6 minced garlic cloves, 1.5 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika; mix until well blended.
  3. Step 3: Add 6 bone-in chicken thighs and the quartered potatoes to the bowl. Toss thoroughly to coat everything in the lemon-garlic mixture.
  4. Step 4: Arrange the chicken thighs skin-side up and potatoes in a single layer on a large rimmed baking sheet. Tuck 3 sprigs of fresh rosemary among the chicken and potatoes.
  5. Step 5: Roast in the preheated oven for 40-45 minutes, turning the potatoes halfway through, until the chicken skin is golden and crisp and the potatoes are fork-tender.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

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Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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 Rosemary and 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 Rosemary and 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 Rosemary and 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 Rosemary and Potatoes?

Mediterranean chicken 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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