Herb-Roasted Chicken and Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rustic, one-pan meal featuring juicy herb-crusted chicken and crispy roasted potatoes, perfect for family dinners. This american-inspired chicken ready in about 65 minutes pairs chicken thighs, potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 1.5 lb chicken thighs
• 2 lbs potatoes
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Step 2: Wash and dry 2 lbs potatoes. Cut into 1-inch cubes and toss with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Spread on one half of the baking sheet.
3. Step 3: Pat 1.5 lb chicken thighs dry with paper towels. In a bowl, mix 1 tsp dried rosemary, 1 tsp dried thyme, 1 tsp garlic powder, 0.5 tsp salt, and 0.5 tsp black pepper. Press the mixture onto the chicken, then place on the other half of the baking sheet.
4. Step 4: Drizzle the remaining 1 tbsp olive oil over the chicken and potatoes. Sprinkle 2 tbsp chopped fresh parsley over the chicken.
5. Step 5: Roast for 35-40 minutes, flipping the chicken halfway through, until the potatoes are golden brown and the chicken is fully cooked (internal temperature 165°F). Let rest 5 minutes before serving.