Sheet Pan Lemon-Herb Chicken with Baby Potatoes

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy chicken thighs roasted with garlic, lemon, and rosemary alongside crispy baby potatoes for a simple, one-pan dinner that’s ready in 40 minutes. This American-inspired sheet-pan recipe, ready in about 40 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 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.

Ingredients

• 1 lb, skin-on, bone-in chicken thighs
• 16 oz, halved baby potatoes
• 3 tbsp olive oil
• 1, thinly sliced lemon
• 2 tbsp, finely chopped fresh rosemary
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Pat 1 lb chicken thighs dry with paper towels and season with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
2. Step 2: Arrange 16 oz halved baby potatoes in a single layer on a baking sheet. Drizzle with 2 tbsp olive oil, 4 minced garlic cloves, and 2 tbsp chopped fresh rosemary, tossing to coat. Roast for 15 minutes.
3. Step 3: Add chicken thighs skin-side up to the baking sheet, nestling them among the potatoes. Scatter 1 thinly sliced lemon over the top. Drizzle with remaining 1 tbsp olive oil and roast for 15-18 more minutes until chicken reaches 165°F and potatoes are golden and tender.