Lemon-Herb Chicken Thighs with Crispy Rosemary Potatoes

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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, skin-on chicken thighs baked with garlic and rosemary, accompanied by golden, crispy potatoes for a comforting weeknight dinner. This American-inspired chicken recipe, ready in about 52 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 580 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: 37 min Serves 4 American cuisine 580 cal/serving

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Ingredients

4 (about 1.5 lbs total), skin-on, bone-in Chicken thighs
1.5 lbs Yukon Gold, cut into 1-inch chunks Potatoes
3 tbsp Olive oil
3 cloves, minced Garlic
1 tbsp, finely chopped Fresh rosemary
1, thinly sliced Lemon
1 tsp Dried thyme
1 tsp Salt
1/2 tsp Black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss potato chunks with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tbsp rosemary on a large baking sheet.
Step 2: Roast potatoes for 15 minutes, then flip and roast for 10 more minutes until golden and crisp around the edges.
Step 3: While potatoes roast, pat chicken thighs dry with paper towels. Season both sides with remaining 1/2 tsp salt, 1/4 tsp pepper, dried thyme, and minced garlic.
Step 4: Push roasted potatoes to one side of the sheet, nestle chicken thighs skin-side up into the center, and scatter lemon slices over top. Drizzle with remaining 1 tbsp olive oil and sprinkle with remaining rosemary.
Step 5: Bake for 20-22 minutes until chicken reaches 165°F (74°C) internally and skin is crispy and golden.