One-Pan Lemon Herb Chicken and Potatoes

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

And baby potatoes roasted with fresh herbs and lemon, all in one pan for minimal cleanup and maximum flavor. This American-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, 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

• 4 (1.5 lbs total) boneless skinless chicken breasts
• 2 lbs, halved baby potatoes
• 3 tbsp olive oil
• 2, minced garlic cloves
• 1, zested and juiced lemon
• 1 tbsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs halved baby potatoes with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a single layer on a parchment-lined baking sheet.
2. Step 2: Place 4 boneless skinless chicken breasts on top of potatoes. Drizzle with remaining 3 tbsp olive oil, then sprinkle with 2 minced garlic cloves, 1 tbsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Squeeze juice of 1 lemon over all and scatter lemon zest.
3. Step 3: Roast for 25-30 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden and tender when pierced.
4. Step 4: Remove from oven, sprinkle with 1/4 cup chopped fresh parsley, and rest 5 minutes before serving.