Dill-Baked Chicken Thighs with Roasted Potatoes

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

Tender chicken thighs infused with dill, roasted alongside potatoes for a simple, flavorful weeknight dinner. This american-inspired chicken ready in about 60 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 380 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.

★ 4.3 (15 ratings) Prep: 20 min Cook: 40 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 8 oz chicken thighs dry and place in a baking dish.
  2. Step 2: Toss 1 cup baby potatoes with 1 tbsp olive oil, 1 tbsp dill, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
  3. Step 3: Arrange potatoes around chicken thighs in the dish, ensuring even coating.
  4. Step 4: Bake for 35-40 minutes, until chicken reaches 165°F (74°C) internally and potatoes are golden and tender when pierced with a fork.
  5. Step 5: Let rest for 5 minutes before serving.

Frequently asked questions

How long does Dill-Baked Chicken Thighs with Roasted Potatoes take to make?

Total time is about 60 minutes (20 min prep + 40 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 Dill-Baked Chicken Thighs 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 chicken thighs from drying out.

Can I substitute ingredients in Dill-Baked Chicken Thighs 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 Dill-Baked Chicken Thighs with Roasted 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 Dill-Baked Chicken Thighs with Roasted Potatoes?

American 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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