Baked Chicken Thighs Lemon Thyme (Print Version)

Juicy chicken thighs baked with lemon, thyme, and tender potatoes in a simple, comforting dish.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ Vegetables

02 - 1.3 lbs baby potatoes, halved
03 - 1 large red onion, cut into wedges
04 - 3 garlic cloves, minced

→ Marinade & Flavorings

05 - 2 lemons (1 sliced, 1 juiced)
06 - 3 tbsp olive oil
07 - 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper
10 - 1 tsp smoked paprika (optional)

→ Garnish

11 - Chopped fresh parsley (to serve)

# How to Prepare:

01 - Set the oven temperature to 400°F.
02 - Place baby potatoes, red onion wedges, and minced garlic in a large baking dish. Drizzle with half of the olive oil and toss to evenly coat.
03 - Pat chicken thighs dry and position skin-side up atop the vegetables.
04 - In a small bowl, combine remaining olive oil, lemon juice, thyme, salt, pepper, and smoked paprika if using. Brush this mixture over the chicken thighs.
05 - Nestle the lemon slices among the chicken and vegetables.
06 - Bake uncovered for 40 to 45 minutes until the chicken skin is golden, the juices run clear, and potatoes are tender. Ensure internal chicken temperature reaches 165°F.
07 - Allow to rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks together in one dish, so theres barely any cleanup and you can sit down while dinner finishes itself.
  • The chicken skin turns golden and crackling while the potatoes soak up all the lemony, garlicky drippings underneath.
  • It tastes like you spent hours in the kitchen, but really you just chopped a few things and let the oven do the work.
02 -
  • Drying the chicken thighs before seasoning is the single most important step for crispy skin, any moisture left on the surface will steam and turn it rubbery.
  • If your potatoes are larger than bite-size, cut them into smaller pieces so they cook through in the same time as the chicken.
  • Don't skip the resting time, cutting into the chicken too soon lets all the flavorful juices run out onto the cutting board instead of staying in the meat.
03 -
  • Use a baking dish that fits the chicken snugly but not too tightly, you want air to circulate for even browning.
  • Save the roasted lemon slices and squeeze them over the chicken just before eating, they turn soft and sweet and add a final burst of bright flavor.
  • If the potatoes aren't browning on the bottom, move them to the edges of the dish where the heat is more direct.
Return