Sheet Pan Lemon-Thyme Chicken with 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 drafted and published.

Tender chicken thighs roasted with lemon and thyme until golden, paired with caramelized potatoes and carrots for a simple weeknight meal. This Mediterranean-inspired sheet-pan recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, dried thyme 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 1.5 lbs bone-in, skin-on chicken thighs skin-side up on a large sheet pan. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp dried thyme, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper; massage into chicken.
  2. Step 2: Add 1.5 lbs halved baby potatoes and 1 medium carrot (sliced 1/2-inch rounds) to the sheet pan. Drizzle with remaining 1 tbsp olive oil and sprinkle with 1/4 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper; toss until evenly coated.
  3. Step 3: Arrange 1 lemon (thinly sliced) on top of vegetables, place sheet pan in oven, and roast for 35-40 minutes until chicken reaches 165°F internally and vegetables are golden brown.
  4. Step 4: Remove from oven, sprinkle with 1/4 cup fresh parsley, and let rest 5 minutes before serving.

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