Seared Lemon-Garlic Chicken Thighs with Roasted 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 developed and reviewed.

Pan-seared chicken thighs infused with garlic and lemon, paired with crispy roasted potatoes for a simple, flavorful dinner. This American-inspired chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, kosher salt, black pepper 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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Season 4 bone-in chicken thighs with 1 tsp kosher salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and sear for 6-7 minutes until skin is golden and crisp. Flip and cook 3 minutes.
  3. Step 3: Remove chicken temporarily. Add 4 minced garlic cloves and 1 tsp lemon zest to the skillet, sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 lb halved baby potatoes and 1 tbsp fresh thyme leaves. Drizzle with remaining 1 tbsp olive oil and toss to coat. Nestle chicken thighs back on top.
  5. Step 5: Transfer skillet to the preheated oven and roast for 20 minutes until chicken reaches 165°F internally and potatoes are tender.
  6. Step 6: Remove skillet, drizzle chicken with 2 tbsp lemon juice, and let rest 5 minutes before serving.

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