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.
Servings 5
Calories 851kcal
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
- Prepare Oven and Pan: Preheat the oven to 375°F (190°C). In a large 9x13 inch baking dish or roasting pan, spread the potato wedges and sliced onions in a single layer. Drizzle with a small amount of the olive oil (about 1 tbsp) and sprinkle with 1/2 teaspoon of the kosher salt and half the black pepper.
- Prepare Chicken: Pat the chicken pieces thoroughly dry with paper towels. Loosen the skin and rub the remaining 1/2 teaspoon of kosher salt directly onto the meat underneath. Arrange the chicken pieces, skin-side up, amongst the potatoes and onions.
- Mix the Sauce: In a small bowl, combine the minced garlic and the remaining extra virgin olive oil. Let it stand for 5 minutes to infuse. Whisk in the lemon juice, dried thyme, smoked paprika, and remaining black pepper.
- Assemble the Dish: Pour the lemon-herb sauce evenly over the chicken and potatoes. Arrange the lemon slices over the top of the dish. Carefully pour the low-sodium chicken broth into the side of the pan, avoiding washing the sauce off the chicken.
- Roast: Bake uncovered for 45 to 55 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
- Finishing Touches: If you desire darker, crispier skin on the chicken, move the oven rack closer to the top and turn on the broiler. Broil for 2 to 4 minutes, watching very carefully to prevent burning. Remove the pan from the oven and scatter the Kalamata olives (if using) and fresh parsley over the top.
- Serve: Let the dish rest for 5 minutes before serving 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