Sautéed Garlic Herb Chicken Thighs with Roasted Lemon Potatoes

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Juicy chicken thighs pan-seared with garlic and fresh herbs, served alongside crispy roasted lemon potatoes. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 6 pieces bone-in chicken thighs
• 4 tbsp olive oil
• 5 cloves, minced garlic cloves
• 2 tsp, chopped fresh rosemary
• 2 tsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 whole lemons
• 1.5 lbs, halved baby potatoes
• 2 tbsp, chopped parsley

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, zest of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 30 minutes until golden and crispy.
2. Step 2: While potatoes roast, pat 6 bone-in chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Add 6 chicken thighs skin-side down to the skillet. Cook for 6-7 minutes until skin is golden and crispy, then flip and add 5 minced garlic cloves, 2 tsp chopped rosemary, and 2 tsp chopped thyme. Sauté for 3 minutes until fragrant.
4. Step 4: Squeeze juice of 1 lemon over the chicken, reduce heat to medium, cover loosely, and cook for 10 minutes until internal temperature reaches 165°F.
5. Step 5: Remove chicken from heat and let rest 5 minutes. Toss roasted potatoes with juice of the remaining lemon and 2 tbsp chopped parsley. Serve chicken with potatoes garnished with extra herbs if desired.