Baked Lemon-Thyme Chicken with Roasted Potatoes

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

Tender chicken thighs baked with lemon slices and fresh thyme, served alongside crispy roasted potatoes infused with garlic and rosemary. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, medium, thinly sliced lemons, fresh thyme sprigs 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.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds cut russet potatoes, 3 smashed garlic cloves, and 3 fresh rosemary sprigs with 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Spread the potatoes on a rimmed baking sheet in an even layer and roast for 15 minutes to start crisping.
  3. Step 3: Meanwhile, pat dry 4 bone-in, skin-on chicken thighs with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
  4. Step 4: Remove the baking sheet from oven, push the potatoes to the sides, and place the chicken thighs skin side up in the center. Tuck 2 fresh thyme sprigs and lemon slices (from 2 medium lemons) underneath and on top of the chicken.
  5. Step 5: Drizzle the chicken with remaining 1 tablespoon olive oil and roast everything together for 25-30 minutes until chicken skin is golden and internal temperature reaches 165°F, and potatoes are tender and browned.
  6. Step 6: Remove from oven and let rest 5 minutes before serving. Discard rosemary and thyme sprigs.

Frequently asked questions

How long does Baked Lemon-Thyme Chicken with Roasted 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 Baked Lemon-Thyme Chicken with Roasted 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 medium, thinly sliced lemons from drying out.

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