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Roasted Lemon-Thyme Chicken and Potato Traybake

A vibrant one-pan meal where tender chicken and potatoes are roasted in a bright, garlic-infused lemon and thyme sauce.

  • Total Time1 hour 10 minutes
  • Yield5 Servings 1x

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake uncovered for 45–55 minutes, until the chicken reaches 165°F (74°C) and potatoes are tender when a knife slides in easily.
  6. 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.
  7. Scatter olives (if using) and parsley over the top. Rest 5 minutes, then serve warm.

Notes

Nutrition Facts (per serving: 1/5 recipe): Calories: 871 kcal | Total Fat: 52.4 g (Saturated Fat: 13.5 g) | Total Carbs: 42.8 g (Fiber: 5.6 g, Net Carbs: 37.2 g) | Protein: 56.3 g | Sodium: 682 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 871

Find it online: https://dailyzests.com/my-favorite-one-pan-mediterranean-chicken-and-potato-bake-a-weeknight-hero/