Budget-Budgeted Lemon Herb Chicken

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.

A perfectly portioned, one-pan meal that costs less than $5 per serving and cooks in under 30 minutes. This American-inspired quick recipe, ready in about 35 minutes, pairs boneless chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 20 min Serves 2 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 oz boneless chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5-6 minutes until golden brown, then flip and cook 3 more minutes.
  3. Step 3: Remove chicken from skillet and set aside. Add 12 oz baby potatoes (halved if large) to the skillet with 1/4 tsp salt, and cook for 3 minutes until starting to crisp.
  4. Step 4: Squeeze juice from 1 medium lemon over potatoes, then add 4 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp dried thyme. Stir constantly for 30 seconds until fragrant.
  5. Step 5: Return chicken to skillet, nestling it among potatoes. Add 1 cup frozen peas on top, then transfer skillet to preheated oven at 400°F. Bake for 15-18 minutes until chicken reaches 165°F and potatoes are tender.
  6. Step 6: Let rest 5 minutes before serving to allow juices to redistribute.

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