Imagine a dish that transforms ordinary chicken into a culinary masterpiece, where golden-brown skin meets the bright, zesty notes of lemon and the earthy warmth of fresh thyme. This Lemon Thyme Chicken with Fingerling Potatoes is not just a meal—it's a one-pan wonder that promises to elevate your weeknight dinner from mundane to magnificent. With minimal prep and maximum flavor, this recipe is about to become your new go-to comfort food that looks and tastes like it came straight from a gourmet restaurant kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 lb fingerling potatoes
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle of the oven for even cooking.
- Wash the fingerling potatoes thoroughly and pat them dry with paper towels. Cut any larger potatoes in half lengthwise to ensure uniform cooking.
- In a large mixing bowl, toss the fingerling potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a large baking sheet, ensuring they are not overcrowded.
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and half of the fresh thyme leaves.
- In a small bowl, whisk together the remaining olive oil, fresh lemon juice, and remaining thyme leaves to create a marinade.
- Place the seasoned chicken thighs on top of the potatoes on the baking sheet, skin side up. Drizzle the lemon-thyme marinade over both the chicken and potatoes.
- Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let the dish rest for 5-10 minutes before serving. This allows the juices to redistribute and ensures maximum flavor and tenderness.
- Garnish with additional fresh thyme leaves and serve hot, with the roasted fingerling potatoes alongside the chicken.
Tips
- Pat your chicken and potatoes completely dry before seasoning to ensure crispy, golden skin and perfect roasting.
- Use fresh thyme if possible—the flavor is far more vibrant than dried herbs.
- Don't overcrowd the baking sheet to allow proper air circulation and even cooking.
- Use a meat thermometer to check chicken's internal temperature for food safety.
- Let the dish rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- For extra flavor, crush some of the thyme leaves between your fingers before adding to release more aromatic oils.
- Choose fingerling potatoes of similar size for uniform cooking.
Nutrition Facts
Calories: 373kcal
Carbohydrates: 27g
Protein: 27g
Fat: 17g
Saturated Fat: 4g
Cholesterol: 100mg
