Sheet Pan Lemon-Garlic Roasted Chicken Thighs with Baby 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 roasted on a single sheet pan with baby potatoes, infused with bright lemon and savory garlic for an easy weeknight dinner. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, baby potatoes, halved, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 4 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tsp dried oregano, 1.5 tsp salt, and 1 tsp black pepper until well combined.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs and 1.5 pounds halved baby potatoes to the bowl and toss thoroughly to coat all pieces evenly with the marinade.
  3. Step 3: Arrange the chicken thighs skin-side up on a rimmed sheet pan, nestling the baby potatoes around them in a single layer.
  4. Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork.
  5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the dish before serving for a fresh herbal finish.

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