Herb-Roasted Chicken with Lemon-Pepper Potatoes

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

Juicy chicken thighs roasted with rosemary and garlic, accompanied by crispy lemon-pepper potatoes. This mediterranean-inspired chicken (high-protein) ready in about 40 minutes pairs (bone-in, skin-on) chicken thighs, (cut into 3/4-inch cubes) potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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: 30 min Serves 2 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a bowl, toss 12 oz chicken thighs with 2 tbsp olive oil, 1 tbsp chopped rosemary, and 3 minced garlic cloves until evenly coated.
  2. Step 2: Place 2 cups cubed potatoes in a single layer on a baking sheet. Sprinkle with 1/2 tsp black pepper and 1 tbsp lemon zest, then drizzle with 1 tsp olive oil. Toss to coat.
  3. Step 3: Arrange chicken thighs on top of potatoes on the baking sheet. Roast for 30 minutes, or until chicken reaches 165°F internally and potatoes are golden and crisp.
  4. Step 4: Remove from oven and squeeze 1 tbsp lemon juice over the top. Let rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

How long does Herb-Roasted Chicken with Lemon-Pepper Potatoes take to make?

Total time is about 40 minutes (10 min prep + 30 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 Herb-Roasted Chicken with Lemon-Pepper 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 olive oil from drying out.

Can I substitute ingredients in Herb-Roasted Chicken with Lemon-Pepper 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 Herb-Roasted Chicken with Lemon-Pepper Potatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Herb-Roasted Chicken with Lemon-Pepper Potatoes high-protein?

Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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