Redmond Herb Chicken with Lemon Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Juicy chicken thighs glazed with fresh herbs and lemon, served with crispy roasted potatoes and seasonal vegetables for a comforting weeknight meal. This American-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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

• 1.5 lbs chicken thighs
• 3 tbsp olive oil
• 2 tsp finely chopped fresh rosemary
• 1.5 tsp finely chopped fresh thyme
• 1 large, zested and juiced lemon
• 2 lbs small red potatoes, halved potatoes
• 4, minced garlic cloves
• 1 cup baby carrots
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp rosemary, 1 tsp thyme, lemon zest, and 1/4 tsp salt.
2. Step 2: Toss potatoes, carrots, and remaining 2 minced garlic cloves with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined baking sheet.
3. Step 3: Arrange chicken thighs skin-side up on the baking sheet with vegetables, ensuring they don't touch. Roast for 30-35 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden and tender.
4. Step 4: Remove from oven, let rest 5 minutes, then drizzle with lemon juice and remaining herbs before serving.