Lemon-Rosemary Roasted Chicken Thighs with Garlic 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.

Oven-roasted chicken thighs infused with lemon and rosemary, served alongside crispy garlic roasted potatoes. This Italian recipe, ready in about 55 minutes, pairs bone-in chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 40 min Serves 4 Mediterranean cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a small bowl, mix 1 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp black pepper, 2 tbsp chopped fresh rosemary, 5 minced garlic cloves, 1 tbsp lemon zest, and 3 tbsp lemon juice.
  2. Step 2: Rub this mixture all over 6 bone-in skin-on chicken thighs, placing them skin side up on a large rimmed baking sheet.
  3. Step 3: Toss 1 lb halved baby Yukon gold potatoes with 3 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp pepper. Scatter potatoes around the chicken thighs on the baking sheet.
  4. Step 4: Roast in the oven for 35-40 minutes until chicken skin is golden and crispy and internal temperature reaches 165°F, and potatoes are tender and browned.
  5. Step 5: Let the chicken rest 5 minutes before serving with the roasted garlic potatoes for a classic, flavorful meal.

Related recipes