Sheet Pan Lemon-Thyme Roasted Chicken with Garlic Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs infused with fresh lemon and thyme, accompanied by tender garlic roasted potatoes all cooked together on one sheet pan. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, pounds, halved baby red potatoes, fresh thyme sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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 6 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large mixing bowl, toss 1.5 pounds halved baby red potatoes with 2 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Arrange the potatoes on a large rimmed sheet pan in a single layer. Place 6 bone-in, skin-on chicken thighs skin-side up on top of the potatoes.
  3. Step 3: In a small bowl, combine 1 tablespoon olive oil, zest and juice of 1 large lemon, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 4 sprigs fresh thyme. Brush this mixture generously over the chicken thighs.
  4. Step 4: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crisp and an instant-read thermometer inserted into the thickest part reads 165°F. The potatoes should be tender when pierced with a fork.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, allowing flavors to meld and juices to redistribute.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Lemon-Thyme Roasted Chicken with Garlic 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 fresh thyme sprigs from drying out.

Can I substitute ingredients in Sheet Pan Lemon-Thyme Roasted Chicken with Garlic 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 Sheet Pan Lemon-Thyme Roasted Chicken with Garlic Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sheet Pan Lemon-Thyme Roasted Chicken with Garlic 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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