Pan-Roasted Chicken Thighs with Shallots and Roasted Fingerling Potatoes

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

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 pan-roasted with caramelized shallots and served alongside crispy roasted fingerling potatoes infused with rosemary. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, fingerling potatoes, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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 6 American cuisine 520 cal/serving

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Ingredients

6 pieces bone-in skin-on chicken thighs
1.5 lbs, halved lengthwise fingerling potatoes
4 medium, thinly sliced shallots
2 tsp, chopped fresh rosemary
4 tbsp olive oil
3, minced garlic cloves
1.5 tsp salt
1 tsp black pepper
1 tbsp, fresh squeezed lemon juice

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Instructions

Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved fingerling potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp chopped fresh rosemary on a rimmed baking sheet. Roast for 25-30 minutes until golden and crispy.
Step 2: Meanwhile, season 6 bone-in skin-on chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper each.
Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 6-7 minutes until skin is deep golden and crisp.
Step 4: Flip chicken and add 4 thinly sliced shallots and 3 minced garlic cloves to the skillet around the chicken. Sauté for 2 minutes until fragrant.
Step 5: Transfer the skillet to the oven and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F.
Step 6: Remove from oven, drizzle 1 tbsp fresh lemon juice over the chicken and potatoes, and serve immediately.