Lemon-Herb Sheet Pan Chicken with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A one-pan wonder featuring tender chicken thighs and crispy potatoes bathed in zesty lemon-herb seasoning. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, russet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lbs chicken thighs
• 3 tbsp olive oil
• 1.25 lbs russet potatoes
• 4 garlic cloves
• 2 tsp finely chopped fresh rosemary
• 1, zested and juiced lemon
• 1 tsp salt
• 1/2 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 1.25 lbs russet potatoes into 1-inch cubes, toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a parchment-lined baking sheet.
2. Step 2: Pat 1.5 lbs chicken thighs dry, then toss with remaining 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp rosemary, lemon zest, 1/4 tsp salt, and 1/4 tsp pepper.
3. Step 3: Arrange potatoes around chicken on the sheet pan. Roast for 25 minutes until potatoes are golden and crispy around the edges and chicken reaches 165°F (74°C).
4. Step 4: Squeeze 2 tbsp lemon juice over the top, scatter remaining 1 tsp rosemary, and let rest for 5 minutes before serving.