Lemon-Herb Chicken with Roasted Potatoes
Juicy chicken thighs and caramelized potatoes bathed in a zesty lemon-herb pan sauce, cooked in one pan. This mediterranean-inspired one pot ready in about 50 minutes pairs boneless chicken thighs, halved baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 boneless chicken thighs
- 1 lb, halved baby potatoes
- 3 tbsp olive oil
- 1, zested and juiced lemon
- 2 tsp, finely chopped fresh rosemary
- 3 cloves, minced garlic
- 1/2 cup chicken broth
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, and pepper; spread on a parchment-lined baking sheet.
- Step 2: Pat chicken thighs dry, season with salt and pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown; transfer to a plate.
- Step 3: Add garlic and rosemary to the skillet; cook for 30 seconds until fragrant. Stir in lemon zest and juice.
- Step 4: Sprinkle flour into the skillet and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth and simmer for 2 minutes until slightly thickened.
- Step 5: Add potatoes to the skillet, nestle chicken on top, and bake for 20-25 minutes until chicken reaches 165°F (74°C) and potatoes are tender and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Chicken with Roasted Potatoes take to make?
Total time is about 50 minutes (15 min prep + 35 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 Lemon-Herb Chicken with Roasted 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 boneless chicken thighs from drying out.
Can I substitute ingredients in Lemon-Herb Chicken with Roasted 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 Lemon-Herb Chicken with Roasted Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Lemon-Herb Chicken with Roasted Potatoes?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
My whole family loved this.
