Roasted Lemon Thyme Chicken

This roasted lemon thyme chicken is such a classic, aromatic dish featuring crispy, golden brown skin and juicy meat, infused with citrusy lemon and herby thyme. Roasted to perfection with garlic, spices, and fresh lemon slices resulting in a savory pan-juice sauce. Roasted chicken dishes are my personal ultimate comfort food and something I crave all the time! If you love it too try some of our other delicious recipes like this Chicken Vegetable Sheet Pan or Easy Peruvian Chicken or Apricot Chicken Thighs.
 

Why You’ll Love This Reicipe

Perfect for busy weeknights: this simple, one-pan meal offers a gourmet, restaurant-quality flavor with minimal prep.

Customize the meal: by adding potatoes, carrots, and onions in the same pan, allowing them to soak up the lemon-thyme chicken juices.

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Chicken thighs: I love using chicken thighs because they always come out juicy and tender from the extra fat that comes from the thighs. I like Grass Roots Coop for my meat purchases.

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Fresh thyme: a green herb from the thyme plant, known for its pungent, spicy, and slightly sweet, savory flavor.

Chicken bone broth: can be used or regular chicken broth; the bone broth offers enhanced health benefits along with a richer flavor profile. I like Kettle & Fire.

Lemon: adds a fresh, bright, and tangy element, which can help balance the richness of the other ingredients.

Smoked paprika: introduces a distinct smoky flavor that complements the other spices, adding depth and a unique taste.

Salt and black pepper: salt enhances and balances flavors. Meanwhile, ground black pepper adds a gentle heat.

Arrowroot powder: (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish.

Instructions

In a large bowl: mix the chicken broth, lemon juice, garlic slices, thyme, smoked paprika, salt and pepper.

Place the chicken pieces: into the bowl, cover and marinate for a few hours (or overnight if you have time).

Preheat oven: to 400˚

Move the chicken pieces: to an oven safe baking dish- do not discard the marinade.

Stir the arrowroot powder: into the marinade and whisk it well then pour the marinade over the chicken pieces.

Roast the chicken: 55-60 minutes or until the skin is golden brown and crispy.

In the last 5 minutes: add lemon slices around the chicken pieces.

Enjoy!

Recipe Tips and Tricks

Use a larger roasting pan: and add some potatoes, carrots and onions to the pan for a complete dinner!

Don’t skip the lemon slices: as they add that perfect kiss of citrus freshness to the dish.

Recipe Variations

Chicken breast: can be used instead of chicken thighs, but I highly recommend skin on and bone in for this recipe. Adjust cooking time accordingly and check the temperature with a meat thermometer. It should read 165˚ at the thickest part.

Chicken broth: can be used instead of chicken bone broth.

Storage Tips

You can store this roasted lemon thyme chicken in the fridge for 4 days when placed in an airtight glass container. It also freezes well for up to 6 months.

FAQ’s About Roasted Lemon Thyme Chicken

Can I use other herbs? 

Yes, Rosemary, Oregano, or Marjoram pair well with lemon and thyme.

Should I wash the chicken? 

No, washing raw chicken spreads bacteria (Salmonella/Campylobacter) to your kitchen surfaces.

What can I add to the roasting pan? 

Potatoes, onions, fennel, and carrots are excellent, as they cook in the lemon-thyme juices.