Lemon-Dill Sheet Pan Chicken with Roasted Potatoes

By AislePrompt Editorial · ·

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.

Juicy chicken thighs and caramelized potatoes baked with lemon zest and dill for a hands-off dinner that's ready in 35 minutes. This American-inspired sheet-pan recipe, ready in about 35 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.

Prep: 10 min Cook: 25 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs chicken thighs dry with paper towels, then rub with 1 tsp garlic powder, 1/2 tsp dried thyme, 3/4 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: In a large bowl, toss 1.5 lbs halved baby potatoes with 3 tbsp olive oil, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
  3. Step 3: Spread potatoes in a single layer on a parchment-lined sheet pan. Place chicken thighs skin-side up on top of potatoes.
  4. Step 4: Drizzle 1 tbsp lemon juice over chicken and sprinkle with 2 tbsp chopped fresh dill. Roast for 25-30 minutes, until chicken reaches 165°F internally and potatoes are golden and crisp at the edges.
  5. Step 5: Let rest for 5 minutes before serving, allowing juices to redistribute and potatoes to firm up.

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