Sheet Pan Lemon-Glazed Chicken with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 chicken thighs and tender potatoes roasted together with a bright lemon-garlic glaze, perfect for a simple weeknight dinner. This American-inspired sheet-pan recipe, ready in about 45 minutes, pairs chicken thighs, 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: 30 min Serves 4 American cuisine 450 cal/serving

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Ingredients

4 boneless, skinless thighs chicken thighs
1.5 pounds baby potatoes, halved potatoes
3 tablespoons olive oil
2 cloves, minced garlic
1, zested and juiced lemon
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. Place chicken thighs and halved potatoes in a single layer on a large baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Step 2: Roast for 25 minutes, then flip chicken and toss potatoes. Drizzle with remaining 1 tablespoon olive oil, lemon zest, and lemon juice. Continue roasting for 10-15 minutes until chicken reaches 165°F internally and potatoes are golden and tender.
Step 3: Remove from oven, sprinkle with 1/4 cup chopped fresh parsley, and let rest 5 minutes before serving.