Lemon Garlic Roasted Thighs (Printable)

Juicy chicken thighs and golden potatoes roasted with lemon, garlic, and herbs for a zesty meal.

# What You’ll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (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 Steps:

01 - Preheat the oven to 425°F.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the marinade and toss to coat evenly. Set aside to marinate while preparing the potatoes.
04 - Spread the halved baby potatoes and sliced onion evenly in a large roasting pan or rimmed baking sheet. Drizzle with olive oil and season lightly with salt and black pepper.
05 - Place the marinated chicken thighs on top of the potatoes and onions, skin side up. Pour any remaining marinade over all ingredients. Roast for 40 to 45 minutes until the chicken skin is golden and internal temperature reaches 165°F, and the potatoes are tender.
06 - For extra crispiness, broil for the last 2 to 3 minutes, monitoring closely to prevent burning.
07 - Allow the dish to rest for 5 minutes before garnishing with chopped parsley and serving with lemon wedges.

# Expert Advice:

01 -
  • The chicken skin crisps up beautifully while the meat stays impossibly juicy and tender inside.
  • Everything cooks in one pan, which means minimal cleanup and maximum flavor as the potatoes soak up all those gorgeous pan juices.
  • It feels fancy enough for guests but simple enough that you're not stressed the whole time you're cooking.
02 -
  • Pat your chicken thighs dry before they hit the pan if they seem wet, because moisture is the enemy of crispy skin, and crispy skin is what makes this whole recipe shine.
  • Don't crowd the pan or cover it while roasting, as steam will prevent the skin from crisping up properly.
  • Check the internal temperature in the thickest part of the thigh without touching bone, as bones conduct heat and can give you a false reading.
03 -
  • If your oven runs cool, give the chicken an extra 5 minutes and check for doneness with a meat thermometer rather than trusting timing alone.
  • The rendered chicken fat left in the pan is liquid gold for roasting other vegetables or making salad dressing, so save it in a jar in the fridge.

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