Baked Lemon-Rosemary Chicken with Garlic and Potatoes

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

Tender chicken thighs roasted with garlic, fresh rosemary, and lemon slices, served alongside crispy golden potatoes. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, small red potatoes, garlic cloves 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

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss 1.5 pounds quartered small red potatoes with 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Arrange the potatoes in a single layer on a large baking sheet and roast for 15 minutes until they begin to soften and brown.
  3. Step 3: While potatoes roast, pat 6 bone-in chicken thighs dry with paper towels and rub them with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 3 tablespoons chopped fresh rosemary.
  4. Step 4: After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and nestle the chicken thighs among the potatoes. Scatter 3 more minced garlic cloves and 1 lemon thinly sliced over the chicken and potatoes.
  5. Step 5: Return the baking sheet to the oven and roast everything together for another 25-30 minutes until chicken skin is golden and internal temperature reaches 165°F, and the potatoes are tender and crisp at the edges.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving the chicken with the garlic-lemon potatoes alongside.

Frequently asked questions

How long does Baked Lemon-Rosemary Chicken with Garlic 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-Rosemary Chicken with Garlic 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-Rosemary Chicken with Garlic 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-Rosemary Chicken with Garlic 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-Rosemary Chicken with Garlic 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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