One-Pan Roasted Lemon Dill Chicken with Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Arrange the potatoes in a single layer on a large rimmed baking sheet, leaving space for the chicken.
  3. 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.
  4. Step 4: Scatter 1 large lemon sliced into thin rounds over the chicken and potatoes and sprinkle 2 tbsp chopped fresh dill evenly.
  5. Step 5: Pour 1/4 cup water into the baking sheet to create steam and help potatoes cook evenly.
  6. 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.
  7. Step 7: Remove from oven and let rest for 5 minutes before serving, spooning pan juices over the chicken and potatoes.

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