One-Pan Lemon Garlic Chicken with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A simple weeknight dinner featuring tender chicken thighs and caramelized potatoes cooked in a single pan with fresh lemon and garlic. This American-inspired one-pot recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, 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 lbs boneless skinless chicken thighs
• 1.5 lbs baby potatoes
• 2 tbsp olive oil
• 4 minced garlic cloves
• 1 juiced and zested lemon
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 lbs halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet.
2. Step 2: Arrange 1.5 lbs boneless skinless chicken thighs on top of potatoes. Drizzle with remaining 1 tbsp olive oil, then season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano.
3. Step 3: Scatter 4 minced garlic cloves and lemon zest over chicken and potatoes. Squeeze juice from 1 lemon over the top.
4. Step 4: Roast for 30-35 minutes until chicken reaches 165°F internal temperature and potatoes are golden and tender when pierced with a fork.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving.