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Lemon thyme chicken

English60 min

Lemon thyme chicken

Thighs and potatoes roasted in one pan, sharp with lemon and soft with thyme.

by Pantrytofamily Kitchen

DinnerFamily dinnerWeeknightEasySheet panOvenStovetop

Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.

Prep15 min
Ingredients8
Cook45 min
Watch

4

servings

Cup math
  • 1 cup16 tbsp · 48 tsp · 237 ml
  • 1 tbsp3 tsp · 15 ml
  • 1 tsp5 ml
  • 1 lb16 oz · 454 g
  • 1 oz28 g
  • 1 stick butter1/2 cup · 8 tbsp · 113 g

Per serving

572

Calories

2,290 kcal in this batch

Protein

53.2 g

Fat

26.8 g

Carbs

29.2 g

Per serving stays put. Amounts follow the headcount.

Ingredients

Store list8

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  • Salt

    Half the salt, then taste · start at half. Acid, garlic, and pepper do more than a salt substitute.

Method

  1. 1

    Heat the oven to 220°C. Cut the potatoes into chunks about the size of a walnut.

  2. 2

    Toss potatoes, oil, salt, thyme, and smashed garlic on a sheet pan. Roast 15 minutes.

  3. 3

    Season the thighs. Nestle them among the potatoes, skin side up. Squeeze one lemon over the pan and tuck in the halves.

  4. 4

    Roast until the skin is deep gold and the potatoes are tender, about 30 minutes more.

  5. 5

    Rest 5 minutes. Squeeze the second lemon if you want it brighter.

Cook's notes

If the lemon is sharp, a little honey at the end rounds it. Potatoes should take a fork with no fight.

My notes

Only you can see these. A reminder to add lemon, or hold the chile.

Rate this dish

4.7 from 3

Ratings are part of Savor+.

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