Baked Chicken Thighs Lemon (Printable)

Juicy chicken thighs baked with lemon, thyme, and tender potatoes for a comforting all-in-one 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 tablespoons olive oil
07 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1 teaspoon smoked paprika (optional)

→ Garnish

11 - Chopped fresh parsley

# How to Make It:

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

# Expert Advice:

01 -
  • Everything cooks in one dish, so cleanup is just a quick scrub and youre done.
  • The chicken skin gets impossibly crispy while the potatoes soak up all the lemony, garlicky drippings underneath.
  • It looks impressive enough for company but forgiving enough for a weeknight when youre too tired to babysit the stove.
02 -
  • Dont skip patting the chicken dry, or the skin will never crisp up no matter how high you crank the heat.
  • If your potatoes are on the larger side, quarter them instead of halving so they cook through in the same time as the chicken.
  • Let the dish rest after baking or youll lose all the flavorful juices when you cut into the thighs.
03 -
  • Use a meat thermometer to check for 74°C (165°F) at the thickest part of the thigh so you never have to guess if its done.
  • Save any leftover lemon slices and mash them into the potatoes for an extra hit of brightness.
  • If your baking dish is too small and everything is crowded, the vegetables will steam instead of roast and youll lose that caramelized edge.
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