Lemon-Infused Chicken Thighs with Dill Potatoes

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

Juicy chicken thighs roasted with potatoes and fresh dill, finished with a lemon-herb sauce for a simple weeknight meal. This american-inspired chicken ready in about 45 minutes pairs skin-on, bone-in chicken thighs, quartered potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 30 min Serves 2 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb quartered potatoes with 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp salt on a baking sheet.
  2. Step 2: Pat 1 lb chicken thighs dry with paper towels. Rub with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp garlic powder. Arrange chicken on top of potatoes.
  3. Step 3: Roast for 30 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender when pierced with a fork.
  4. Step 4: Remove from oven and sprinkle with 2 tbsp fresh chopped dill and 1 tbsp lemon juice. Let rest for 5 minutes before serving to allow juices to redistribute.

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Frequently asked questions

How long does Lemon-Infused Chicken Thighs with Dill Potatoes take to make?

Total time is about 45 minutes (15 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 Lemon-Infused Chicken Thighs with Dill 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 quartered potatoes from drying out.

Can I substitute ingredients in Lemon-Infused Chicken Thighs with Dill 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-Infused Chicken Thighs with Dill 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.

What goes well with Lemon-Infused Chicken Thighs with Dill Potatoes?

American chicken 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.

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