Sheet Pan Roasted Lemon-Thyme Chicken with Garlic Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted on a sheet pan with garlic-infused baby potatoes and fresh lemon-thyme aroma for a simple but flavorful meal. This mediterranean-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, pounds baby potatoes, halved, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 45 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1.5 pounds halved baby potatoes with 1.5 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper until evenly coated.
  2. Step 2: Spread the potatoes onto a rimmed sheet pan in a single layer and roast for 15 minutes to start softening.
  3. Step 3: Meanwhile, mix 3 tablespoons olive oil, 2 tablespoons fresh thyme leaves, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon paprika, 1 teaspoon salt, and 0.5 teaspoon black pepper in a small bowl.
  4. Step 4: Pat dry 6 bone-in, skin-on chicken thighs and rub the lemon-thyme mixture all over them.
  5. Step 5: Remove the sheet pan from the oven, nestle the chicken thighs skin-side up among the partially roasted potatoes.
  6. Step 6: Return to oven and roast for 25-30 minutes until chicken skin is golden and internal temperature reaches 165°F (74°C), and potatoes are tender.
  7. Step 7: Let rest 5 minutes before serving, spooning pan juices over the chicken and potatoes for extra flavor.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Roasted Lemon-Thyme Chicken with Garlic 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 Roasted Lemon-Thyme 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 pounds baby potatoes, halved from drying out.

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