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    Recipes » Roasted Chicken Thighs with Lemon & Thyme

    Roasted Chicken Thighs with Lemon & Thyme

    Published: Jan 6, 2021 · Modified: Jan 26, 2021 · This post may contain affiliate links · As an Amazon affiliate, I earn from qualifying purchases ·

    Jump to Recipe

    Roasted chicken thighs is one of those meals that just make you feel at home. I don't think you can possible go wrong with baked chicken and potatoes for appealing to the whole family. The thyme isn't too overpowering and the lemon adds acidity and brightness without being overly lemony. My mom made thyme chicken with lemon all the time as a kid, since it's so easy to throw together and get on the table without a lot of effort. I'm sure that this will be a family favorite for you too!

    platter of roasted chicken with peas and pearl onions
    Jump to:
    • Equipment
    • Ingredients and Potential Swaps
    • Recipe Tips and Notes
    • FAQ
    • Recipe
    • Reviews
    Jump to Video

    Equipment

    One of the best parts about this herb roasted chicken recipe is the minimal equipment needed! You really only need a large baking sheet, but I also like to use silicone mats to roast chicken as well. It helps with cleanup and has little wires running through them that ensure the bottom is evenly heated. While you can certainly use aluminum foil, I prefer not to cook with aluminum in case it has negative health effects.

    Ingredients and Potential Swaps

    Roasted chicken with lemon and thyme has a lot of staple ingredients that you can keep in your freezer and pull out when you need a quick meal.

    • Chicken - I usually use one Costco frozen package and just however many chicken pieces are in there. I would guess that this is about 1 pound, bone-less and skinless. This usually winds up being anywhere from 4-6 boneless chicken thighs so keep that in mind when feeding a crowd.
      • I also highly recommend salting your chicken before you roast them. Samin Nosrat's book Salt Fat Acid Heat was a life changer for me in terms of flavor. But just in case you don't have that book she also wrote an article for the NYT on the subject.
    • Potatoes - Any kind will do! Just make sure that you cut them up to bite sized pieces that are uniform in size so that they cook evenly and quickly
    • Onion - Whatever you have on hand will do, cut into slices.
    • Whole Garlic Cloves - Roasted garlic is one of my very favorite things. They add a really amazing pop of flavor and crunch occasionally as you eat. Don't worry if you want to add more or less. You could also sprinkle garlic powder over the entire pan if that's what you have on hand.
    • Olive Oil - This is important to make sure that your food doesn't burn and caramelizes nicely. Occasionally I will also spray the entire pan with an avocado oil spray just to ensure that everything is evenly covered. You can sub the olive oil with avocado oil as well!
    • Lemon - This is key! You need an acid for your food to taste complete so don't leave this out. If you don't have or like lemon, I would recommend trying white wine vinegar!
    • Thyme - I love thyme. It's a subtle herb that goes great in so many dishes. But this is a great place to change up flavor! I can see rosemary or oregano being natural substitutions. Don't be afraid to branch out! Cumin or paprika would also be great, so try any of your favorite spices! You don't even have to limit yourself to one just one! Doesn't roasted chicken with lemon thyme and rosemary sound amazing?
    • Peas and Pearl Onions - So the first time I made lemon thyme chicken I forgot the peas and pearl onions and could not figure out what was missing. So while you can certainly leave these out, I don't recommend it! Feel free to substitute other vegetables though, or leave out the pearl onions if don't like them. I also recommend just going for frozen vs fresh. It's a lot less work and you can keep them on hand for on demand meals!
    • Salt and Pepper - Seasoning is very important for flavor. Don't forget these!
    a plate of chicken and roasted potatoes with the platter off to the side

    Do I have to use boneless skinless chicken thighs?

    Of course you don't! I would also recommend chicken breasts, bone-in chicken thighs, chicken wings, or drumsticks! You'll just want to make sure to adjust the time and remove them when they're fully cooked. Always cook your chicken to 165 degrees!

    Recipe Tips and Notes

    If you want to make the very best roasted lemon thyme chicken then you have to make sure that you do a few things to make sure that will make it taste best to you! For example, my mom cooks hers at 350 degrees for much longer until the onions and potatoes are super browned and crispy. She might even double the onion because that's her favorite part. Try that out if it sounds good to you!

    Don't let the onions burn. If you don't get a lot of oil spread around or stir often, then you might burn the onions which doesn't taste the best.

    FAQ

    Does thyme go well with chicken?

    Thyme is great for a variety of different styles of cooking and is good for a lot of different things. I usually think if something would be good with basil or rosemary, it would be good with thyme too. It's one of my favorite spices and I love when it plays a dominant role is a dish.

    Does it take longer to cook chicken thighs with the bone in?

    Yes, absolutely. Anything with the bone in will take longer to cook. Boneless skinless thighs will take anywhere from 15-30 minutes depending on the thickness. Bone-in thighs usually take between 30-45 minutes. If you're not sure how to tell then invest in a good meat thermometer! I have the ThermoPro TP-17 with Dual Probes which I love because it beeps when it reaches the temperature you have set. Never overcook you meats again!

    How to cook perfect chicken in the oven?

    You can't go wrong with roasting lemon thyme chicken in the pan along with the vegetables. I especially enjoy using this method in a roasted chicken dish because the potatoes soak up chicken flavor and get really caramelized and golden brown. If you are looking for a fool-proof way to roast bone-in chicken thighs, then try out the cast iron roast chicken method that I use in both the Cast Iron Chicken with Roasted Garlic Chimichurri and the Sun Dried Tomato and Artichoke Pasta with Chicken. This method has you sear the chicken prior to putting them in the oven for a perfect crispy skin.

    table set with 2 plates of roasted chicken thighs and a platter

    How long will thyme chicken thighs keep?

    I recommend keeping cooked chicken in your fridge in an airtight container for up to 4 days after cooking.

    What do you eat lemon chicken with?

    The best part about roasting a one pan chicken meal is everything you need for the meal is cooking alongside the chicken. No additional side dishes required! See "ingredient swaps" above for more suggestions on what else you can use in this dish.

    I can't wait for you to try out Roasted Chicken Thighs with Lemon and Thyme for your next family meal! Leave a comment with the changes you made and how you made this your own! If you like what you see here and want to get updates with new recipes, subscribe to my email list! I only send out new recipes so you won't want to miss them!

    Recipe

    platter of roasted chicken with peas and pearl onions

    Roasted Chicken Thighs with Lemon and Thyme

    This super simple one pan meal can throw together and finish in the oven. Bites of garlic add a delicious surprise as you eat, and the peas really round out the dish. Really healthy, perfect for your Whole30 or Paleo lifestyle.
    5 from 8 votes
    Print Recipe Pin Recipe
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    Prep Time 20 mins
    Cook Time 1 hr
    Course Main Course
    Cuisine American
    Servings 5 servings
    Calories 225 kcal

    Equipment

    • Large sheet pan

    Ingredients
      

    • 5 whole boneless chicken thighs, salted generously on both sides (can also use bone-in skin on chicken thighs, see above for notes on time.)
    • oil spray
    • 2 cups potatoes, cubed (about 2 russet potatoes)
    • 1 whole large onion, cut into slices
    • ½ cup whole cloves garlic
    • 1 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tbsp dried thyme leaves
    • salt and pepper to taste
    • ½ pkg frozen peas, thawed (just leave them out when you start salting the chicken)
    • ½ pkg frozen pearl onions, thawed (just leave them out when you start salting the chicken)

    Instructions
     

    • Preheat oven to 400.
    • Spray a large roasting pan with your choice of olive oil spray. Place onions all around the pan. Place chicken spaced apart on top. Place potatoes and garlic cloves around the chicken.
    • Pour olive oil and lemon juice over entire tray. Sprinkle thyme over entire tray (don't be afraid to use a little more if you want). Sprinkle salt and pepper around the chicken on the potatoes to taste (but air on the side of a little more since the potatoes will need it).
    • Roast in oven for 30 minutes, or until chicken reaches 165. Remove chicken from the oven. Stir around onions and potatoes and roast for an additional 20 minutes. 
      Add peas and pearl onions to potatoes and sliced onions and stir to combine. Return chicken to the pan. Roast for a final 10 minutes. 
    • Serve immediately! Will keep in the fridge in an airtight container for up to 4 days.

    NOTES

    You may want to stir the onions and potatoes around to prevent burning. Keep an eye out and make sure you use enough oil

    Nutrition

    Calories: 225kcalCarbohydrates: 16gProtein: 24gFat: 7gSaturated Fat: 1gCholesterol: 95mgSodium: 106mgPotassium: 323mgFiber: 1gSugar: 1gVitamin A: 87IUVitamin C: 12mgCalcium: 59mgIron: 2mg

    Video

    If you make this recipe, be sure to tag @thatzestlife in your photo! I would love to see what you made!

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    Reader Interactions

    Comments

    1. Capri

      January 06, 2021 at 7:16 pm

      5 stars
      I love the flavors of this dish and it was so easy to make! YUM!

      Reply
      • Megan

        January 07, 2021 at 1:17 am

        I'm so glad you enjoyed it!

        Reply
    2. Beth

      January 06, 2021 at 7:38 pm

      5 stars
      This looks so delicious! My mouth is watering! I can't wait to make this for dinner tonight!

      Reply
      • Megan

        January 07, 2021 at 1:17 am

        You'll have to let me know what you think!!

        Reply
    3. Priya Lakshminarayan

      January 06, 2021 at 8:39 pm

      5 stars
      OMG wow that seems to be packed with flavors.

      Reply
      • Megan

        January 07, 2021 at 1:17 am

        It is SO good!

        Reply
    4. Beth

      January 06, 2021 at 8:47 pm

      5 stars
      This recipe is perfect for my busy schedule! Quick, easy, and sure to be a crowd-pleaser! Delish!

      Reply
      • Megan

        January 07, 2021 at 1:17 am

        Thank you! I hope you enjoy!

        Reply
    5. Lauren Vavala

      January 06, 2021 at 9:28 pm

      5 stars
      Such a great recipe for a family dinner - everyone loved it! Will for sure be adding to the regular rotation.

      Reply
      • Megan

        January 07, 2021 at 1:16 am

        It was a family staple growing up!

        Reply
        • Melissa

          May 12, 2021 at 10:53 pm

          5 stars
          Love this dish. So easy. I’m cooking for one and so had a lot of leftovers but this makes FANTASTIC leftovers! I looked forward to my lunch each day I had it and everyone in the office wanted to know what smelled so good! Thank you, Megan!

          Reply
    6. Janie

      January 16, 2021 at 10:12 pm

      5 stars
      This is delicious and easy to make on a work night. The leftovers the next few days (it’s just me and my husband) were just as fantastic. I will be making this on the regular! Thank you, Megan!

      Reply
      • Megan

        February 09, 2021 at 11:39 pm

        I'm so glad that you enjoyed!

        Reply
    7. Lauren

      January 16, 2021 at 10:14 pm

      5 stars
      The photos of this made me me try it. Gorgeous. I added a bunch more of the garlic cloves bc I just love garlic. So tasty!! Loved it!

      Reply
      • Megan

        February 09, 2021 at 11:40 pm

        Thanks Lauren!

        Reply

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    Welcome to That Zest Life

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    I am here to help you take recipes that you find anywhere and make them your own and even better. Follow the recipes or read all my suggestions of what you might do to mix them up! Cooking is all about making sure it tastes good to you but it takes practice! Follow along on my journey through healthy and not so healthy eating while I live my zest life.

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