Crispy Herb-Garlic Chicken Thighs with Lemon-Dill Potatoes

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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.

Juicy, flavorful chicken thighs roasted with garlic and herbs, served alongside perfectly crispy lemon-dill roasted potatoes for a satisfying, hands-off dinner. This American-inspired sheet-pan recipe, ready in about 53 minutes, pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 38 min Serves 4 American cuisine 480 cal/serving

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Ingredients

1.5 lbs, skin-on, bone-in chicken thighs
3 tbsp olive oil
4 cloves, minced garlic
1 tsp dried rosemary
1 tsp dried thyme
1.5 lbs, halved potatoes
1 large, sliced into thin rounds lemon
2 tbsp chopped fresh dill
1 tsp sea salt
1/2 tsp black pepper

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Equipment for this recipe

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

Cuisinart Knife Set, 12pc Ceramic Coated Knife Set with 6 Blades & 6 Blade Guards, Lightweight, Stainless Steel, Durable & Dishwasher Safe (Black)
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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then rub with 2 tbsp olive oil, minced garlic, 1/2 tsp rosemary, 1/2 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper.
Step 2: Toss halved potatoes with remaining 1 tbsp olive oil, 1/2 tsp rosemary, 1/2 tsp thyme, 1/4 tsp salt, and 1/8 tsp pepper. Spread evenly in a large roasting pan.
Step 3: Arrange chicken thighs skin-side up over potatoes, nestling lemon slices between them. Roast for 35-40 minutes, until chicken reaches 165°F (74°C) internally and potatoes are golden and crispy around the edges.
Step 4: Remove from oven, discard lemon slices, and sprinkle with fresh dill. Let rest for 5 minutes before serving to allow juices to redistribute.