Pan-Seared Chicken with Thyme and Roasted Potatoes
Crisp-skinned chicken thighs seared until golden, resting atop tender roasted potatoes infused with fresh thyme and lemon zest. This american-inspired chicken ready in about 50 minutes pairs olive oil, dried thyme, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.
Ingredients
- 4 boneless, skinless, about 1.5 lbs chicken thighs
- 1.5 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1.5 lbs, halved baby potatoes
- 1 tbsp butter
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 1.5 lbs halved baby potatoes on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp black pepper. Toss to coat and spread in a single layer.
- Step 2: In a small bowl, mix 1 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Pat 4 boneless, skinless chicken thighs (about 1.5 lbs) dry, then rub with the thyme mixture and 1/2 tbsp olive oil.
- Step 3: Heat 1 tbsp butter in a large oven-safe skillet over medium-high heat until melted. Add chicken thighs, skin-side down, and cook for 4 minutes until golden brown. Flip and cook for 2 minutes.
- Step 4: Transfer skillet to oven and roast for 20 minutes, or until chicken reaches 165°F (74°C) internal temperature.
- Step 5: Remove chicken, tent with foil, and let rest 5 minutes. Add roasted potatoes to skillet, stir to combine with pan drippings, and cook 2 minutes.
- Step 6: Return chicken to skillet, add 1 tbsp lemon juice, and toss to coat. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Thyme and Roasted Potatoes take to make?
Total time is about 50 minutes (20 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 Pan-Seared Chicken with Thyme and 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 olive oil from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Thyme and 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 Pan-Seared Chicken with Thyme and 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 Pan-Seared Chicken with Thyme and Roasted Potatoes?
American 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
