Baked Lemon-Thyme Chicken with Roasted Potatoes

By AislePrompt Editorial · ·

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 baked with lemon slices and fresh thyme, served alongside crispy roasted potatoes infused with garlic and rosemary. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, 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.

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