Oven-Roasted Lemon Herb Chicken with Garlic 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 chicken thighs roasted with lemon, rosemary, and thyme, paired with tender garlic-infused potatoes baked to golden perfection. This Mediterranean-inspired game-day recipe, ready in about 60 minutes, pairs bone-in, skin-on 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.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Spread the potatoes in a single layer on a large rimmed baking sheet. Roast for 15 minutes to start cooking.
  3. Step 3: Meanwhile, pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, lemon zest from 1 lemon, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme.
  4. Step 4: In a small bowl, mix 2 tbsp olive oil with lemon juice from 1 lemon and 2 minced garlic cloves.
  5. Step 5: After the potatoes have roasted 15 minutes, remove the baking sheet from the oven and nestle the chicken thighs skin-side up among the potatoes. Drizzle the lemon garlic olive oil mixture over everything.
  6. Step 6: Return the baking sheet to the oven and roast for an additional 25-30 minutes, or until chicken skin is golden and juices run clear, and potatoes are tender.
  7. Step 7: Let rest for 5 minutes before serving the chicken and garlic potatoes together.

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