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A close-up shot of crispy, golden-brown baked chicken thighs seasoned with herbs and spices in a dark baking dish.

Zesty Lemon Herb Roasted Chicken Thighs with Crispy Potatoes

A vibrant, flavorful one-pan meal featuring tender, juicy chicken thighs with crispy skin, infused with lemon and herbs, roasted alongside perfectly golden potatoes. Simple to prepare and perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Potatoes
  • 4 bone-in, skin-on chicken thighs about 6-8 oz each, patted dry
  • 1.5 lbs baby potatoes Yukon Gold or red, halved or quartered depending on size
For the Marinade & Seasoning
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp paprika smoked or sweet
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Large baking sheet
  • Large Mixing Bowl
  • Whisk
  • Tongs
  • Meat thermometer (optional but recommended)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, chopped fresh rosemary, fresh thyme leaves, paprika, dried oregano, salt, and black pepper. This is your flavorful marinade.
  3. Pat the chicken thighs dry with paper towels. This step is crucial for crispy skin. Add the chicken thighs to the bowl with half of the marinade, tossing to coat them evenly. Set aside.
  4. Add the halved or quartered baby potatoes to the remaining marinade in the bowl. Toss until the potatoes are thoroughly coated.
Roasting
  1. Arrange the seasoned potatoes in a single layer on one side of the prepared baking sheet. Place the chicken thighs, skin-side up, on the other side of the baking sheet, ensuring there's space between each piece for even cooking and crisping.
  2. Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer, and the potatoes are tender and golden brown. For extra crispy skin, you can briefly broil for 2-3 minutes at the end, watching carefully to prevent burning.
Serve
  1. Once cooked, remove the baking sheet from the oven. Let the chicken rest for 5-10 minutes before serving; this helps keep the meat juicy. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

Notes

For best results, allow the chicken to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator. If refrigerating, bring it to room temperature for 15-20 minutes before baking. You can add other vegetables like sliced bell peppers, red onion, or zucchini during the last 20 minutes of cooking for more variety. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.