Sheet Pan Lemon-Dill Chicken 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 drafted and published.

Tender chicken thighs and caramelized potatoes roasted with bright lemon and fresh dill for a effortless weeknight dinner. This Mediterranean-inspired sheet-pan recipe, ready in about 55 minutes, pairs chicken thighs, baby potatoes, olive oil 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: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Place 1.5 lbs bone-in skin-on chicken thighs in a single layer on a large sheet pan. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp onion powder.
  2. Step 2: Add 1 lb halved baby potatoes to the sheet pan. Drizzle with 3 tbsp olive oil, then sprinkle with 3 minced garlic cloves, 1 tsp lemon zest, 2 tbsp chopped fresh dill, and 2 tbsp lemon juice. Toss until evenly coated.
  3. Step 3: Roast for 35-40 minutes, turning chicken and potatoes halfway through, until chicken reaches 165°F internally and potatoes are golden and tender.

Related recipes