One-Pan Lemon-Dill Chicken with Potatoes
A weeknight dinner that requires only one pan and 25 minutes of active time, featuring tender chicken and potatoes roasted with fresh herbs. This American-inspired quick recipe, ready in about 35 minutes, pairs chicken thighs, medium 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 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
- 1.25 lbs medium potatoes
- 3 tbsp olive oil
- 1 lemon
- 2 tbsp fresh dill
- 4 garlic cloves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Peel and cut potatoes into 1-inch cubes, then toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
- Step 2: Slice chicken thighs into 1-inch pieces, then season with remaining 1/2 tsp salt, 1/4 tsp black pepper, garlic cloves, and dried thyme.
- Step 3: Arrange chicken pieces and potatoes on the sheet pan, then squeeze 1/2 lemon over everything and sprinkle with 2 tbsp chopped dill.
- Step 4: Roast for 20-25 minutes until potatoes are golden and chicken is cooked through (internal temperature 165°F), flipping halfway through.
