Herb-Roasted Chicken Thighs with Fingerling Potatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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.

Crispy-skinned chicken thighs roasted with fingerling potatoes and fresh herbs until golden and aromatic. This American-inspired sheet-pan recipe, ready in about 50 minutes, pairs chicken thighs, fingerling potatoes, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 35 min Serves 4 American cuisine 520 cal/serving

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Ingredients

800g chicken thighs
400g fingerling potatoes
2 tbsp fresh rosemary
2 tbsp fresh thyme
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat 800g chicken thighs dry with paper towels, then toss with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper.
Step 2: Cut 400g fingerling potatoes in half lengthwise and toss with 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 2 tbsp chopped fresh rosemary, and 2 tbsp chopped fresh thyme.
Step 3: Arrange chicken thighs and potatoes in a single layer on a parchment-lined baking sheet, skin-side up.
Step 4: Roast for 35 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden brown and crisp on edges.
Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.