041 / 100 · Chicken and Turkey, Gently Done

Lemon-Thyme Chicken with Golden Potatoes

4 chicken thighs with potatoes Active 15 min Total 1 hr 10 min

Chicken skin, potatoes, and a hot oven create much of the flavor in this straightforward tray supper. The potatoes roast cut-side down so their flat surfaces turn golden, while lemon slices soften beneath the chicken. Fresh thyme provides a woodsy aroma without any peppery seasoning blend. Bone-in thighs are forgiving and give the potatoes time to cook through. Their size still matters: choose four similarly sized pieces so the tray finishes evenly, and use a thermometer rather than the color of the skin to decide when the chicken is ready.

Jump to the ingredients

Golden chicken thighs, roasted potato halves, and softened lemon slices on a dark metal tray.

Make the tray work for you

A metal rimmed sheet pan is better here than a deep casserole, which would trap more steam. Spread the potatoes around the chicken instead of underneath it, leaving their cut sides against the hot metal. The lemon slices belong beneath or beside the thighs, where the juices keep them from drying out too quickly. If the tray looks crowded, use two pans.

A short rest and a final turn

The chicken rests for five minutes after cooking. Use that interval to turn any potatoes that need a little more color and return them to the oven. You can then serve the thighs with their own lemony pan juices. Check those juices before spooning: browned bits add flavor, while truly blackened lemon edges should be left on the tray. The finished potatoes should have a crisp face and a soft center.

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 2 lb / 900 g total)
  • 1 1/2 lb (680 g) small Yukon Gold potatoes, halved
  • 3 tablespoons olive oil, divided
  • 1 lemon, cut into thin rounds and seeds removed
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt

Set out

Large rimmed metal sheet pan, Mixing bowl, Instant-read thermometer

Allergens

Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Pat the chicken dry with paper towels. Toss the potatoes with 2 tablespoons oil, half the thyme, and 1/2 teaspoon salt.
  2. Rub the chicken with the remaining 1 tablespoon oil, remaining thyme, and remaining 1/2 teaspoon salt. Arrange lemon rounds in four small groups on the sheet pan, then place one thigh over each group, skin upward.
  3. Arrange the potatoes around the chicken, cut sides down. Roast for 40 minutes without moving the potatoes.
  4. Check the thickest part of each thigh, avoiding bone. Continue roasting for 5–10 minutes as needed until every thigh reaches at least 165°F (74°C) and the potatoes are tender. If any chicken finishes first, move it to a clean plate.
  5. Rest the chicken for 5 minutes. If desired, turn the potatoes and return them to the oven during that rest. Serve with the softened lemon and non-burnt pan juices.

A useful detail

Thighs may be pleasantly tender above the minimum safe temperature, but do not leave smaller pieces in the oven simply to match the larger ones.

Make it your own

  • Replace thyme with 2 teaspoons finely chopped fresh rosemary.
  • Use small red potatoes, cutting larger ones into quarters so the pieces remain even.

Keep it well

Remove meat from the bones and refrigerate with the potatoes in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C).