Sheet Pan Citrus-Herb Roasted Chicken with 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.

Juicy roasted chicken thighs infused with fresh citrus and herbs, baked alongside tender golden potatoes for a one-pan meal. This Mediterranean-inspired pizza recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, small Yukon gold potatoes, fresh rosemary sprigs 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 oven to 425°F. Wash and halve 1.5 pounds small Yukon gold potatoes, then toss in a large bowl with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 2 sprigs chopped fresh rosemary.
  2. Step 2: Spread the potatoes evenly on a rimmed sheet pan and roast for 15 minutes until they start to soften and brown.
  3. Step 3: Meanwhile, pat dry 6 bone-in, skin-on chicken thighs and place them in a large bowl. Add 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp lemon zest, 1 tsp orange zest, 2 tbsp fresh lemon juice, 1 tsp kosher salt, 1/2 tsp black pepper, and the remaining chopped fresh thyme and rosemary. Toss well to coat.
  4. Step 4: Remove potatoes from the oven, nestle the chicken thighs skin-side up among them on the sheet pan, and roast for an additional 25-30 minutes until the chicken skin is golden and juices run clear.
  5. Step 5: Let rest 5 minutes before serving to allow juices to redistribute. Spoon pan juices over chicken and potatoes for extra flavor.

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