Baked Lemon-Thyme Chicken with Roasted Baby Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy oven-baked chicken breasts infused with fresh lemon and thyme, paired with golden roasted baby potatoes. This mediterranean-inspired chicken ready in about 45 minutes pairs boneless skinless chicken breasts, baby potatoes, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.5 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly coated. Spread potatoes on a large baking sheet in a single layer.
  2. Step 2: In the same bowl, mix 4 boneless skinless chicken breasts with 2 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh thyme, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/2 tsp salt. Rub the mixture evenly over the chicken.
  3. Step 3: Nestle the chicken breasts among the potatoes on the baking sheet. Roast everything in the oven for 25-30 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender with golden edges.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh thyme if desired.

Frequently asked questions

How long does Baked Lemon-Thyme Chicken with Roasted Baby Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 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 Baked Lemon-Thyme Chicken with Roasted 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 baby potatoes from drying out.

Can I substitute ingredients in Baked Lemon-Thyme Chicken with Roasted 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 Baked Lemon-Thyme Chicken with Roasted 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 Baked Lemon-Thyme Chicken with Roasted 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.

What others are saying

Related recipes