Lemon Garlic Chicken Thighs (Print)

Tender chicken and potatoes infused with lemon and garlic for a hearty, flavorful one-pan dish.

# What You Need:

→ Chicken

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

→ Vegetables

02 - 1.75 lbs baby potatoes, halved
03 - 1 large yellow onion, sliced

→ Marinade & Flavorings

04 - 4 tablespoons olive oil
05 - 4 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 2 teaspoons dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)

# How To Make It:

01 - Set the oven to 425°F.
02 - In a large bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, thyme, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the marinade and toss to coat evenly. Set aside while preparing potatoes.
04 - Spread halved potatoes and sliced onion evenly on a large roasting pan. Drizzle with olive oil and season lightly with salt and pepper.
05 - Place marinated chicken thighs skin side up over the potatoes and onions. Pour remaining marinade over the top.
06 - Cook in the oven for 40 to 45 minutes, until chicken skin is golden, internal temperature reaches 165°F, and potatoes are tender.
07 - For crispier skin, broil for the last 2 to 3 minutes, monitoring closely to avoid burning.
08 - Allow to rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Chicken skin gets impossibly crispy while the meat stays juicy underneath, and honestly, that's where the magic lives.
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor as the potatoes soak up all those drippings.
  • The lemon and garlic combination feels fancy enough for guests but tastes so natural you'll make it again next Tuesday.
02 -
  • Don't skip the resting step—those 5 minutes let the juices settle back into the meat instead of running onto your plate.
  • The skin only gets crispy if it stays skin-side up; resist the urge to flip or move things around once they hit the pan.
03 -
  • Pat the chicken dry before marinating if you want the crispiest possible skin—any surface moisture is the enemy of browning.
  • Use a meat thermometer (75°C or 165°F in the thickest part) and you'll never overcook chicken again, even in the oven where you can't see the inside.

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