Sheet Pan Lemon-Garlic Chicken with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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.

Juicy chicken thighs roasted with crispy potatoes and zesty lemon-garlic seasoning for a one-pan dinner ready in 40 minutes. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, potatoes, lemon 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: 25 min Serves 4 American cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 lbs bone-in, skin-on chicken thighs
1 lb Yukon Gold, halved potatoes
1, thinly sliced lemon
4 cloves, minced garlic
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → 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

Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs bone-in, skin-on chicken thighs skin-side up on a parchment-lined sheet pan. Arrange 1 lb halved Yukon Gold potatoes around the chicken.
Step 2: Whisk 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl. Pour over chicken and potatoes, tossing to coat evenly.
Step 3: Scatter 1 thinly sliced lemon over the top. Roast for 25 minutes until chicken reaches 165°F (74°C) internally and potatoes are golden and tender when pierced with a fork.