Lemon Thyme Chicken Thighs with crispy garlic potatoes and honey glaze

Lemon Thyme Chicken Thighs 

With Crispy Garlic Potatoes & Honey Glaze

Servings: 4 - 6

Time: 1hr 10 mins

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

As we start to farewell the last of the summer warmth, Brad, our CEO, stepped into the kitchen to trial this lemon thyme chicken recipe - looking for a dish that still feels light and fresh to pair perfectly with a chilled glass of a Hunter Valley White.

The verdict?

“Super easy to throw together, but feels like you’ve made a real effort. The lemon keeps it nice and fresh, especially with a glass of Chardonnay on the side.”

Ingredients

6–8 chicken thighs (skin on)

1kg baby potatoes, halved

3 tbsp olive oil

4 cloves garlic, crushed

Zest & juice of 1 lemon

6–8 sprigs fresh thyme

Salt & cracked black pepper

2 tbsp honey

Juice ½ lemon

2 bunches broccolini

Lemon wedges

Method

1. Preheat oven to 200°C (fan 180°C).

2. Toss the baby potatoes with 2 tbsp olive oil, half the crushed garlic, salt and pepper. Spread onto a large roasting tray and roast for 20 minutes to begin crisping.

3. Meanwhile, rub the chicken thighs with the remaining olive oil, garlic, lemon zest and juice. Season with salt & pepper.

4. Remove the tray from the oven and nestle the chicken thighs skin-side up amongst the potatoes. Scatter thyme sprigs across the tray.

5. Return to the oven and roast for 30–35 minutes, or until the chicken skin is golden and the potatoes are tender.

6. Combine the honey and lemon juice in a small bowl. Spoon in 1 tbsp of the pan juices and mix well.

7. Brush the glaze over the chicken thighs and return to the oven for a final 5–10 minutes until sticky and caramelised.

8. Steam or blanch broccolini until just tender and serve with the chicken and potatoes, spooning remaining pan juices.

 

Pairing suggestion

With bright lemon, fresh thyme and golden roasted chicken, this dish offers the perfect balance of savoury richness and citrus lift. Making it an ideal match for a range of fresh, fruit-driven styles.

Our standout pairing for this dish is our Vineyard Selection Chardonnay. It complements the crispy roast chicken beautifully, with restrained oak and ripe stone fruit enhancing the caramelised flavours of the tray bake.

If you’re after something lighter, The Boss White brings tropical fruit and a zesty finish that cuts through the richness and lifts the lemony pan juices.

For warm afternoons or outdoor entertaining, a chilled glass of our Cellar Door Release Rosé offers a refreshing contrast. Its delicate berry notes and bright acidity balance the savoury elements of the dish, creating an easy-drinking match that’s perfect for sharing.

Each wine highlights a different side of the dish, making this recipe perfect for tasting, sharing and choosing your own pairing adventure.

 

Cook, snap & share this recipe! Don’t forget to tag us @tullochwines

You must be over 18 to enter this site, are you over 18?

No