Sheet Pan Lemon-Thyme Roasted Chicken with Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with earthy thyme and bright lemon, served alongside golden, crispy potatoes all cooked together on one sheet pan. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, pounds, halved baby Yukon gold potatoes, tablespoons 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: 45 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 1.5 pounds halved baby Yukon gold potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Arrange the potatoes on a large rimmed baking sheet in a single layer and roast for 15 minutes to start crisping.
  3. Step 3: Meanwhile, in the same bowl, whisk 1 tablespoon olive oil, 2 tablespoons fresh lemon juice, 4 minced garlic cloves, 2 teaspoons fresh thyme leaves, 1 teaspoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Step 4: Pat dry 6 bone-in, skin-on chicken thighs and add them to the lemon-thyme marinade, turning to coat fully.
  5. Step 5: Remove the baking sheet from the oven and nestle the chicken thighs skin-side up among the partially roasted potatoes.
  6. Step 6: Roast the chicken and potatoes together for 25-30 minutes more, until the chicken skin is crispy and an internal temperature of 165°F is reached, and potatoes are tender.
  7. Step 7: Let rest for 5 minutes before serving to allow juices to redistribute.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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 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 tablespoons olive oil from drying out.

Can I substitute ingredients in Sheet Pan Lemon-Thyme Roasted Chicken with 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 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 Sheet Pan Lemon-Thyme Roasted Chicken with 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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