Budget Herb-Roasted Chicken Thighs with Potatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

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 developed and reviewed.

A simple, flavorful meal where chicken thighs and potatoes cook together until golden, using just a handful of pantry herbs. This American-inspired sheet-pan recipe, ready in about 50 minutes, pairs chicken thighs, baby potatoes, olive oil 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: 10 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.25 pounds, skin-on chicken thighs
1.5 pounds, halved baby potatoes
3 tablespoons olive oil
1 teaspoon dried rosemary
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Place 1.25 pounds chicken thighs skin-side up on a baking sheet. Scatter 1.5 pounds halved baby potatoes around the chicken.
Step 2: Drizzle 3 tablespoons olive oil over the chicken and potatoes. Sprinkle with 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat evenly.
Step 3: Roast for 35-40 minutes until chicken reaches 165°F internal temperature and potatoes are golden and tender when pierced with a fork, flipping potatoes halfway through cooking.