Baked Chicken Thighs Lemon Thyme (Printable version)

Juicy chicken thighs combined with lemon, thyme, and tender potatoes for a flavorful one-dish meal.

# 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 tablespoons olive oil
07 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
08 - 1 teaspoon sea salt
09 - 0.5 teaspoon freshly ground black pepper
10 - 1 teaspoon smoked paprika (optional)

→ Garnish

11 - Chopped fresh parsley (to serve)

# Directions:

01 - Preheat oven to 400°F.
02 - In a large baking dish, combine halved potatoes, red onion wedges, and minced garlic. Drizzle with half of the olive oil and toss to coat evenly.
03 - Pat chicken thighs dry and arrange skin-side up atop the vegetables in the baking dish.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, thyme, salt, black pepper, and smoked paprika if using. Brush this mixture evenly over the chicken thighs.
05 - Tuck lemon slices around the chicken and vegetables to infuse flavor during roasting.
06 - Bake uncovered for 40 to 45 minutes until chicken skin is golden, internal temperature reaches 165°F, and potatoes are tender.
07 - Allow to rest for 5 minutes after baking, then sprinkle with fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is just rinsing a pan and maybe a spoon.
  • The chicken skin gets crispy while the potatoes soak up all the lemony, garlicky drippings underneath.
  • It looks fancy enough for company but forgiving enough for a weeknight when you're half paying attention.
02 -
  • Drying the chicken skin before baking is the difference between crispy and rubbery, so don't skip the paper towel step.
  • If your oven runs cool, check the chicken at 40 minutes and give it a few extra if the skin isn't golden yet.
  • Don't crowd the vegetables too tightly or they'll steam instead of roast and turn mushy.
03 -
  • If you want the skin even crispier, switch the oven to broil for the last 2 to 3 minutes and watch it closely so it doesn't burn.
  • Use a meat thermometer if you're nervous about doneness (74°C or 165°F in the thickest part of the thigh).
  • Save any leftover pan juices and drizzle them over rice or couscous the next day for an easy side dish.
Go back