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Baked Chicken with Onions, Potatoes, Garlic, and Thyme

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

  • Prep:
  • Total Time:
  • Servings: 4
Baked Chicken with Onions, Potatoes, Garlic, and Thyme

Source: Everyday Food, October 2009


  • 1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
  • 1 pound white new potatoes, halved (quartered if large)
  • 1 large red onion, cut into eighths
  • 1 head garlic, cloves separated and left unpeeled
  • 6 sprigs thyme
  • 1 lemon, quartered
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Cook's Note

Using a cut-up chicken rather than a whole one makes it easy to serve. This recipe also works well with fresh rosemary instead of thyme.

Reviews (5)

  • Eat Only If Its Oh So Good 16 Apr, 2013

    Good and easy to prepare.

  • rosasdolcevita 15 Mar, 2013

    I made this tonight for my family and they loved it! The chicken was very moist and the potatoes were savoury an it was simple and quick to put together. I used 4 drumsticks and 4 thighs rather than a chicken, drizzled a bit more olive oil, and used thyme instead of rosemary (I think sage would work too). It was nice making a one pan meal - clean up was a breeze afterwards. Will definitely make again.

  • AnneyZ 6 Jan, 2013

    Love this recipe!! The chicken was moist and flavorful; the onions we lovely and soft; and the garlic -- yum!! Even my picky seven year old son loved it! Can't wait to make it again.

  • MonkeyChicka 19 Sep, 2010

    I love this recipe. Prep is fast and easy, and the chicken comes out moist and tasty, even the chicken breasts. I first used a dark roasting pan which burned many of the garlic cloves and potatoes. I switched to a pyrex glass dish and everything comes out perfectly. The balsamic vinegar was too sweet for my husband and me, so I switched to red wine vinegar and it's great. My friends tried this and they like it with the balsamic though.

  • lasaunda 16 Jan, 2010

    I made it with boneless chicken, but otherwise it was very good.

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