Lemon Garlic Chicken Thighs (Printable)
Tender chicken thighs with lemon, garlic, and crispy potatoes for a delicious Mediterranean-inspired dish.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
→ Marinade
04 - 3 tablespoons olive oil
05 - 4 cloves garlic, minced
06 - Zest of 1 lemon
07 - Juice of 1 lemon
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
10 - 1 teaspoon paprika
→ Vegetables
11 - 1.5 pounds baby potatoes, halved
12 - 1 medium red onion, cut into wedges
→ Garnish
13 - Fresh parsley, chopped (optional)
14 - Lemon wedges (optional)
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - Pat the chicken thighs dry with paper towels and season all sides evenly with salt and pepper.
03 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, thyme, rosemary, and paprika.
04 - Add the chicken thighs to the marinade, turning them to coat thoroughly. Let rest for at least 10 minutes to infuse flavors.
05 - On a large baking sheet or roasting pan, toss baby potatoes and red onion with a drizzle of olive oil, salt, and pepper.
06 - Place marinated chicken thighs skin side up atop the potatoes and onions. Pour remaining marinade evenly over. Roast for 40 to 45 minutes until chicken is golden, cooked through (internal temperature 165°F/74°C), and potatoes are tender.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end of roasting.
08 - Garnish with freshly chopped parsley and lemon wedges before serving.
# Expert Advice:
01 -
- The chicken skin gets crackling and golden while the meat stays impossibly juicy, no special technique required.
- Everything roasts on one pan, which means less cleanup and more time to actually enjoy dinner.
- It tastes Mediterranean and fancy but comes together in under an hour from cold oven to table.
02 -
- Never skip patting the chicken dry, even if you're in a hurry. Wet skin will steam instead of crisp, and you'll lose the best part of the dish.
- The chicken is done at 165°F internal temperature, not when the skin looks perfect. A meat thermometer takes the guesswork out and keeps you from either undercooking or drying it out.
03 -
- Don't crowd the pan. If your chicken thighs are packed together, they'll steam instead of roast. Use two baking sheets if you need to.
- Reserve any pan juices after serving and drizzle them over the chicken and potatoes. That's where all the concentrated lemon-garlic flavor lives.