One-Pan Roasted Lemon Dill Chicken with Potatoes
Juicy roasted chicken thighs infused with fresh lemon and dill, served alongside tender golden potatoes all cooked together in one pan for an easy meal. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, baby Yukon gold potatoes, lemon 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
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 pounds, halved baby Yukon gold potatoes
- 1 large, sliced into thin rounds lemon
- 2 tbsp, chopped fresh dill
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1.5 tsp salt
- 1 tsp black pepper
- 1/4 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds halved baby Yukon gold potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Arrange the potatoes in a single layer on a large rimmed baking sheet, leaving space for the chicken.
- Step 3: Pat dry 6 bone-in, skin-on chicken thighs, then rub the skin with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 4 minced garlic cloves. Place the chicken thighs skin-side up on the baking sheet among the potatoes.
- Step 4: Scatter 1 large lemon sliced into thin rounds over the chicken and potatoes and sprinkle 2 tbsp chopped fresh dill evenly.
- Step 5: Pour 1/4 cup water into the baking sheet to create steam and help potatoes cook evenly.
- Step 6: Roast in the oven for 35-40 minutes, until chicken skin is golden and crisp and potatoes are tender when pierced with a fork.
- Step 7: Remove from oven and let rest for 5 minutes before serving, spooning pan juices over the chicken and potatoes.
Frequently asked questions
How long does One-Pan Roasted Lemon Dill Chicken with Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Roasted Lemon Dill Chicken with Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby yukon gold potatoes from drying out.
Can I substitute ingredients in One-Pan Roasted Lemon Dill Chicken with Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Roasted Lemon Dill Chicken with Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Roasted Lemon Dill Chicken with Potatoes?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
