Sheet Pan Lemon-Dill Chicken with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted with potatoes, lemon, and fresh dill until golden, all on one pan for effortless weeknight cooking. This american-inspired chicken ready in about 70 minutes pairs pounds chicken thighs, pounds potatoes, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 50 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 pounds peeled and cubed potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a large rimmed baking sheet. Roast for 15 minutes.
  2. Step 2: Pat 1.5 pounds chicken thighs dry. Rub with 1 tablespoon olive oil, the zest and juice of 1 lemon, 4 minced garlic cloves, 2 tablespoons fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. Step 3: Remove potatoes from oven, add chicken thighs skin-side up, and return to oven. Roast for 35-40 minutes until chicken reaches 165°F internally and potatoes are golden.
  4. Step 4: Let rest for 5 minutes, then serve with extra lemon wedges and dill.

Frequently asked questions

How long does Sheet Pan Lemon-Dill Chicken with Potatoes take to make?

Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Lemon-Dill Chicken with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Lemon-Dill Chicken with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Lemon-Dill Chicken with Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Lemon-Dill Chicken with Potatoes?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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