Description
A quick and easy one-pan meal featuring crispy skin chicken thighs roasted with lemon-infused baby potatoes, perfect for busy weeknights and minimal cleanup.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 1.5 lbs (680 g) baby potatoes, halved (Yukon Gold or red potatoes recommended)
- 2 medium fresh lemons (one for juice and zest, one sliced for roasting)
- 4 garlic cloves, minced
- 3 tablespoons olive oil (extra virgin preferred; can substitute avocado oil)
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Optional: 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Allow at least 10 minutes for the oven to reach the temperature.
- In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons olive oil, half the minced garlic, 1 teaspoon salt, ½ teaspoon black pepper, and dried oregano until evenly coated. Set aside.
- Pat the chicken thighs dry with paper towels. Rub the chicken with the remaining 1 tablespoon olive oil, remaining minced garlic, ½ teaspoon salt, ½ teaspoon black pepper, and lemon zest from one lemon.
- Heat an oven-safe skillet over medium-high heat until hot. Place chicken thighs skin-side down and cook without moving for 4-5 minutes until the skin is golden brown and crispy. Flip and cook for an additional 2 minutes on the other side.
- Nestle the seasoned potatoes around the chicken in the skillet. Tuck thin lemon slices between the chicken and potatoes.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes are tender. Halfway through roasting, gently toss the potatoes for even cooking.
- Remove from oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Notes
Pat chicken dry before seasoning to ensure crispy skin. If chicken skin browns too quickly, tent loosely with foil after searing. Toss potatoes halfway through roasting for even browning. Use a meat thermometer to avoid overcooking. For extra crispiness, broil potatoes for 5 minutes at the end, watching carefully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
Keywords: lemon chicken, one-pan meal, crispy chicken, roasted potatoes, easy dinner, weeknight recipe, gluten-free, dairy-free