Baking Sheet Lemon Rosemary Chicken with Roasted Potatoes

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

Tender chicken thighs baked alongside golden potatoes infused with fresh rosemary and bright lemon for a simple, flavorful dinner. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, halved baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 6, 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 6 Mediterranean cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large baking sheet with foil. In a large bowl, toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until coated evenly.
  2. Step 2: Spread potatoes evenly on the baking sheet and roast for 15 minutes to start cooking.
  3. Step 3: Meanwhile, in the same bowl, mix 6 bone-in, skin-on chicken thighs with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tsp lemon zest, 2 tbsp lemon juice, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: After potatoes have roasted 15 minutes, remove baking sheet from oven and nestle the seasoned chicken thighs skin-side up among the potatoes.
  5. Step 5: Return to oven and bake for an additional 25-30 minutes until chicken reaches 165°F internal temperature and skin is golden and crispy, and potatoes are tender.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving for full flavor development.

Equipment for this recipe

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Frequently asked questions

How long does Baking Sheet Lemon Rosemary Chicken with Roasted 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 Baking Sheet Lemon Rosemary 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 halved baby potatoes from drying out.

Can I substitute ingredients in Baking Sheet Lemon Rosemary 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 Baking Sheet Lemon Rosemary Chicken with Roasted Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Baking Sheet Lemon Rosemary Chicken with Roasted 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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