Lemon-Thyme Roasted Chicken with Garlic and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs infused with fresh lemon and thyme, accompanied by garlic-scented golden potatoes for a comforting classic dinner. This mediterranean-inspired chicken ready in about 65 minutes pairs bone-in, skin-on chicken thighs, cut into 1-inch chunks russet 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: 50 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs russet potatoes cut into 1-inch chunks with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until coated.
  2. Step 2: Arrange potatoes in a single layer on a rimmed baking sheet and roast for 15 minutes.
  3. Step 3: Meanwhile, rub 6 bone-in, skin-on chicken thighs with 1 tbsp olive oil, 3 minced garlic cloves, 1 tbsp lemon zest, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 4 sprigs fresh thyme.
  4. Step 4: Remove potatoes from oven, stir, then nestle the chicken thighs skin-side up among the potatoes and return to oven.
  5. Step 5: Roast for an additional 30-35 minutes until chicken skin is crisp and internal temperature reaches 165°F, and potatoes are tender and golden.
  6. Step 6: Let rest 5 minutes before serving alongside the roasted potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Thyme Roasted Chicken with Garlic and Potatoes take to make?

Total time is about 65 minutes (15 min prep + 50 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 Lemon-Thyme Roasted Chicken with Garlic and 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 olive oil from drying out.

Can I substitute ingredients in Lemon-Thyme Roasted Chicken with Garlic and 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 Lemon-Thyme Roasted Chicken with Garlic and 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 Lemon-Thyme Roasted Chicken with Garlic and 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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