One-Pan Lemon-Herb Chicken with Sautéed Potatoes
Chicken thighs and baby potatoes roasted together in a fragrant lemon-herb sauce until golden and tender. This French-inspired one-pot recipe, ready in about 42 minutes, pairs 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 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 lb baby potatoes
- 3 tbsp olive oil
- 1 lemon
- 2 tbsp fresh thyme
- 2 cloves garlic
- 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. Pat chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Cut 1 lemon into wedges and thinly slice 2 cloves garlic. Trim baby potatoes and toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
- Step 3: Arrange potatoes in a single layer on a baking sheet. Place chicken thighs on top, skin-side up.
- Step 4: Drizzle remaining 1 tbsp olive oil over chicken, then scatter lemon wedges and 2 tbsp fresh thyme around the pan.
- Step 5: Roast for 25-30 minutes until chicken reaches 165°F internally and potatoes are golden and tender when pierced with a fork.
