Sheet Pan Lemon-Herb Chicken with Roasted Potatoes

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Tender chicken thighs roasted with potatoes and fresh herbs until golden, finished with a bright lemon-herb pan sauce. This 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 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: 40 min Serves 4 International cuisine 480 cal/serving

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Ingredients

1.5 lbs chicken thighs
1 lb baby potatoes
3 tbsp olive oil
1 lemon
2 tsp chopped fresh rosemary
3 garlic cloves
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Cut lemon into thin wedges and mince garlic. Toss 1 lb baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
Step 2: Place 1.5 lbs chicken thighs skin-side up on potatoes. Rub with remaining 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Squeeze lemon wedges over chicken.
Step 3: Roast 35-40 minutes until chicken reaches 165°F internal temperature and potatoes are golden. Let rest 5 minutes, then sprinkle with remaining rosemary.