One-Pot Lemon-Rosemary Chicken and Potatoes

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

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 developed and reviewed.

Juicy chicken thighs roasted with tender potatoes, lemon zest, and fresh rosemary in a single pan for effortless weeknight dinner. This American-inspired one-pot recipe, ready in about 75 minutes, pairs chicken thighs, potatoes, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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: 60 min Serves 4 American cuisine 500 cal/serving

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Ingredients

1.5 lbs chicken thighs
2 lbs potatoes
1 lemon
3 tbsp fresh rosemary
4 garlic cloves
3 tbsp olive oil
1 cup chicken broth
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.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Preheat oven to 400°F. Pat 1.5 lbs chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Cut 2 lbs potatoes into 1-inch chunks and place in a large oven-safe dish. Add 4 minced garlic cloves and 3 tbsp fresh rosemary, then drizzle with 3 tbsp olive oil. Toss until potatoes are coated.
Step 3: Place chicken thighs skin-side up on top of potatoes. Squeeze juice from 1 lemon over everything and pour 1 cup chicken broth into the dish.
Step 4: Cover with foil and bake for 45 minutes. Remove foil and bake 15 minutes longer until chicken reaches 165°F and potatoes are golden.