Baked Chicken with Lemon and Thyme
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This 5-ingredient sheet pan baked chicken with lemon and thyme pairs juicy, herb-infused chicken with tender roasted potatoes for an easy, flavorful weeknight dinner.
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There are some meals that you just know will always come through for you. Sheet pan dinners? Definitely one of them. They’re my favorite kind of easy meals when I want to put something delicious on the table but don’t want to put in a ton of effort.
If you’ve tried this sun dried tomato pesto chicken, you already know that I love anything that lets me throw everything onto one pan and let the oven do the work!
This baked chicken with lemon and thyme is exactly that kind of meal. It’s fresh, simple, and requires almost no effort, yet it always comes out tasting like something you’d get at a cozy little French bistro.
The combination of bright, citrusy lemon, fresh thyme, and golden, crispy skin makes every bite incredibly satisfying. And since everything roasts together on one pan, you get that magical thing that happens when chicken juices mix with the potatoes, creating the most flavorful, buttery, herb-infused side dish.
This baked chicken with lemon and thyme is perfect for busy weeknights, meal prepping, or when you just don’t want to think too hard about dinner.
Why You’ll Love This Recipe
- Minimal, simple ingredients.
- It’s perfect for meal prep or for serving a large crowd.
- It requires barely any dishes to make so cleanup is easy which is always a win!
- The lemon-y marinade makes the chicken really tender and juicy.
- It’s completely customizable! Skip the potatoes or add any other vegetable you like (broccoli florets, bell pepper, red onion wedges, green beans, etc.)
Ingredient Notes
Olive Oil
The olive oil helps everything roast up golden and crispy while adding richness and carrying all the delicious flavors of the marinade! You can use any other type of oil, or even some butter for a richer flavor.
Lemon Juice
You want to use fresh lemon juice here as that is key! The lemon juice helps tenderize the chicken and also gives it a really nice, bright and tangy flavor. Feel free to grate some of the zest and add that to your marinade if you like things extra lemon-y.
Garlic
Make sure you use freshly minced garlic for the best flavor! And don’t be scared to add an extra clove if you like your lemon thyme chicken garlicky.
Fresh Thyme
The thyme brings a really nice earthy, herby depth to the lemon chicken and potatoes. I love fresh thyme here, but if you only have dried, use about half the amount.
Salt & Black Pepper
The only seasoning I like to use is some salt and black pepper so the thyme and lemon flavors can really shine!
Chicken Thighs & Drumsticks
When I’m roasting chicken, I like to use skin-on and bone-in chicken thighs and drumsticks. These cuts stay juicy and tender while crisping up beautifully in the oven. The bone adds extra flavor, and the skin locks in moisture (plus, crispy chicken skin is always a win).
Baby Potatoes
I like to use baby potatoes in this baked chicken with lemon and thyme! They get really nice and crispy on the outside with fluffy inside. You can also use Russet potatoes or Yukon Gold cut in halves or quarters.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- In a small bowl or measuring cup, whisk together the olive oil, lemon juice, garlic, thyme, salt, and pepper.
- Add the chicken to a large resealable plastic bag and pour in the marinade. Seal the bag and turn it a few times to coat the chicken well. Place in the fridge to marinate for 30 to 60 minutes.
- Preheat the oven to 425°F. Remove the chicken from the marinade and transfer it to a baking sheet (lining it with parchment or foil makes for easier cleanup). Drizzle any remaining marinade over the top. Bake for 10 minutes.
- While the chicken is in the oven, toss the potatoes with the remaining tablespoon of olive oil and a pinch of salt and pepper.
- After the first 10 minutes, take the pan out of the oven and scatter the potatoes around the chicken. Return it all to the oven and continue baking for another 20–25 minutes, or until the chicken skin is crisp and the internal temperature reaches 165°F.
- If you like extra crispy skin, turn on the broiler for the last 3–5 minutes. Just keep a close eye on it so it doesn’t burn and stays golden-brown.
Tips To Make Perfect Baked Chicken Every Time
Pat the chicken dry before marinating. A quick blot with paper towels helps the skin get extra crispy in the oven. Moisture is the enemy of golden skin!
Let the chicken rest before serving. Just 5 minutes on the pan allows the juices to redistribute so your chicken stays nice and juicy.
Give everything space – Spread the chicken and potatoes out on the pan so they roast properly instead of steaming.
Use a meat thermometer – For juicy, never-dry chicken, check that it reaches 165°F before pulling it out of the oven.
Don’t skip the pan juices. Spoon them over the chicken and potatoes right before serving—they’re packed with lemony, garlicky flavor.
Serving Suggestions
- This baked chicken with lemon and thyme is already a full meal on its own, but if you want to round it out, here are some simple sides to add.
- Serve it with a nice green salad! Something simple like this strawberry goat cheese salad, broccoli crunch salad, or apple pecan salad.
- The flavors in this baked chicken with lemon and thyme would go really well with this baked Greek rice pilaf.
- You can also serve it with some bread on the side – this cheesy garlic focaccia would be delicious!
Storage Instructions
If you’re lucky enough to have leftovers – they’ll keep really well in an airtight container in the refrigerator for up to 4 days. You can warm them up in the oven at 375F for 10-15 minutes to keep everything crispy. You can also just heat them up in the microwave!
More Easy Chicken Recipes
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Baked Chicken with Lemon and Thyme
Ingredients
- 1/3 cup + 1 tablespoon olive oil divided
- 1/4 cup fresh-squeezed lemon juice from approximately 2 lemons
- 2-3 garlic cloves minced
- 2 tablespoons fresh thyme leaves
- 1 teaspoon kosher salt plus more as needed
- 1/2 teaspoon ground black pepper plus more as needed
- 1 pound bone-in skin-on chicken thighs
- 1 pound bone-in skin-on chicken drumsticks
- 1 lb baby potatoes
Instructions
- In a small bowl or liquid measuring cup, whisk together 1/3 cup olive oil, lemon juice, garlic, thyme, salt and pepper.
- Place the chicken in a large bowl, storage container, or large resealable plastic bag and pour in the marinade. Turn the chicken to make sure it's well-coated, cover/seal and refrigerate for 30-60 minutes to marinate.
- Preheat oven to 425 degrees F. Transfer the chicken to a large baking sheet (optionally lined with parchment paper or foil for easier cleanup). Drizzle the extra marinade on top. Bake chicken for 10 minutes.
- While the chicken is baking, toss together potatoes, remaining tablespoon olive oil and a sprinkle of salt and pepper. Remove the chicken from the oven after 10 minutes and sprinkle the potatoes around the chicken in one layer.
- Return the pan to the oven and bake for 20-25 minutes more, or until the chicken skin is crisp and the internal temperature reaches 165 degrees F. Broil on high 3-5 minutes for crispier, browner skin, if desired. Watch it carefully while broiling so it doesn't burn.
