I have a running joke in my house that there are two kinds of traybakes: the “crispy, delicious” kind and the “soggy, disappointing” kind. For the longest time, I felt like I was only making the second one, especially when trying to get juicy chicken and perfectly roasted potatoes at the same time.
This recipe is my solution. It’s the one that finally cracked the code. The secret is in how we layer the pan and use the broth—it steams the potatoes just enough before the oven’s heat takes over, while the chicken skin gets that amazing finish. This is the lemon thyme chicken and potato recipe I now make on repeat.
Why This Is My Go-To Traybake
This isn’t just another one pan lemon chicken and potatoes dish. It’s a complete, satisfying meal that truly delivers on flavor. The garlic, lemon, and thyme create this incredible, bright sauce that coats everything.
It’s hearty, nourishing, and feels almost elegant, but the cleanup is an absolute breeze. That’s a win in my book.
We’re using simple, whole-food ingredients that you can feel great about. It’s packed with protein from the chicken and satisfying carbs from the potatoes. It’s just real food, done right.
How It All Comes Together
This looks impressive, but the process is wonderfully straightforward. Don’t let the ingredient list fool you; it’s mostly about assembling and letting the oven do the work.
- First: We give the potatoes and onions a head start on the sheet pan with a little oil and seasoning.
- Next: Pat the chicken dry—this is key!—and get the salt right onto the meat under the skin. Arrange it all on the pan.
- The Sauce: The magic is in the sauce: a simple mix of olive oil, minced garlic, lemon juice, thyme, and paprika. We pour this all over, making sure to tuck the garlic bits under the chicken so they don’t burn.
- The Finish: Carefully pour the broth into the side of the pan (not over the top!) and bake. It’s that simple.
A Few Tips for the Perfect Roast
After testing this one quite a bit, here are a few things I learned:
- Don’t Scorch the Garlic: That step about letting the garlic sit in the oil and tucking it under the chicken is important. Minced garlic burns fast under direct oven heat, and this keeps it flavorful, not bitter.
- Get Crispy Skin: The recipe works beautifully as is, but if you (like my husband) must have extra-crispy skin, the broiler trick at the end is your friend. Just watch it like a hawk!
- Olive Options: I love the salty, briny pop of Kalamata olives tossed in at the end. If you’re not an olive fan, just leave them out. Capers (added with the olives) would also be a delicious swap.
- Storage: This reheats beautifully. Store leftovers in an airtight container in the fridge for 2-3 days.
Answering Your Questions (And What to Make Next!)
What kind of chicken is best?
I find bone-in, skin-on pieces (like thighs, drumsticks, and split breasts) give the best flavor and stay the juiciest. You could use boneless, skinless pieces, but you’d need to reduce the cooking time significantly so they don’t dry out.
Can I use different herbs?
Absolutely. Thyme is classic, but fresh rosemary or dried oregano would also be fantastic in this mediterranean chicken and potato recipe. Use what you have!
Roasted Lemon-Thyme Chicken and Potato Traybake
Ingredients
- 3 lb bone-in skin-on chicken pieces (e.g., breasts and legs)
- 2.25 lb gold potatoes scrubbed and cut into wedges
- 1 medium yellow onion halved and sliced
- 3/4 cup low-sodium chicken broth
- 8 to 12 pitted Kalamata olives optional
- 1 whole lemon cut into thin slices
- Fresh parsley chopped, for garnish
- Lemon-Herb Marinade & Aromatics
- 1/4 cup extra virgin olive oil
- 10 large garlic cloves minced
- 1/4 cup fresh lemon juice
- 1 tbsp dried thyme
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp kosher salt divided
Instructions
- Preheat the oven to 375°F (190°C). On a large rimmed half-sheet pan, spread potato wedges and onions in a single layer. Drizzle with about 1 tbsp of the oil and season with 1/2 tsp kosher salt and half the black pepper.
- Pat chicken dry. Loosen skin and rub the remaining 1/2 tsp kosher salt directly onto the meat. Arrange chicken, skin-side up, among the potatoes and onions.
- In a small bowl, combine the minced garlic with the remaining oil; let stand 5 minutes. Whisk in lemon juice, dried thyme, smoked paprika, and remaining black pepper.
- Pour the lemon-herb sauce evenly over chicken and potatoes, tucking most garlic under the chicken skin or among the potatoes to prevent scorching. Arrange lemon slices on top. Carefully pour the broth into the side of the pan without washing off the sauce.
- Bake uncovered for 45–55 minutes, until the chicken reaches 165°F (74°C) and potatoes are tender when a knife slides in easily.
- For crisper skin, move the rack up and broil 2–4 minutes, watching closely; brush any garlic off the tops of the chicken onto the potatoes before broiling.
- Scatter olives (if using) and parsley over the top. Rest 5 minutes, then serve warm.
Notes
Nutrition Information
Per serving- Calories: 851 kcal
- Total Fat: 50.8 g
- Saturated Fat: 12.5 g
- Sodium: 741 mg
- Total Carbohydrates: 40.4 g
- Dietary Fiber: 5.8 g
- Total Sugars: 3.3 g
- Protein: 61.9 g
I hope this traybake makes your week a little easier and a lot more delicious. It’s a balanced, flavorful meal that the whole family can get behind. Enjoy!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
