Sheet Pan Roasted Lemon-Garlic Chicken with Baby Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs infused with bright lemon and garlic flavors, accompanied by tender baby potatoes, all cooked on one sheet pan for easy cleanup. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, pounds baby potatoes, tablespoons 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.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Spread the potatoes on a rimmed sheet pan in a single layer and roast for 15 minutes to begin softening.
  3. Step 3: While potatoes roast, in the same bowl, combine 6 chicken thighs with 2 tablespoons olive oil, 3 tablespoons lemon juice, 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to coat.
  4. Step 4: Remove sheet pan from oven and nestle the chicken thighs among the partially roasted potatoes.
  5. Step 5: Return the sheet pan to the oven and roast for an additional 25-30 minutes, until the chicken skin is golden and internal temperature reaches 165°F, and potatoes are tender.
  6. Step 6: Sprinkle 2 tablespoons chopped fresh parsley over the chicken and potatoes before serving for a fresh finish.

Frequently asked questions

How long does Sheet Pan Roasted Lemon-Garlic Chicken with Baby Potatoes take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Roasted Lemon-Garlic Chicken with Baby Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Roasted Lemon-Garlic Chicken with Baby Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Roasted Lemon-Garlic Chicken with Baby Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Roasted Lemon-Garlic Chicken with Baby Potatoes?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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