One-Pan Lemon Herb Chicken with Garlic Potatoes

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

A simple, flavorful weeknight dinner featuring juicy chicken thighs and tender roasted potatoes in one pan. This American-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, olive oil, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 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 boneless, skinless (about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 lb, halved baby potatoes
• 2 medium, peeled and sliced into 1/2-inch rounds carrots
• 1 medium, sliced yellow onion
• 4 cloves, minced garlic
• 2 tbsp lemon juice
• 1 tbsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat 4 boneless, skinless chicken thighs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs and sear for 4 minutes per side until golden brown, then transfer to a plate.
3. Step 3: Add 1 lb halved baby potatoes, 2 medium sliced carrots, and 1 medium sliced yellow onion to the skillet. Cook for 5 minutes, stirring occasionally, until potatoes begin to soften.
4. Step 4: Return chicken to the skillet, nestling it among the vegetables. Add 4 minced garlic cloves, 1 tbsp dried rosemary, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat everything evenly.
5. Step 5: Transfer skillet to a preheated 400°F (200°C) oven and bake for 25 minutes, or until chicken reaches 165°F (74°C) and potatoes are fork-tender. Let rest for 5 minutes before serving.