Baked Chicken Thighs Lemon (Printable)

Juicy chicken thighs with lemon, thyme, and tender potatoes baked together in one dish.

# What You 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 tbsp olive oil
07 - 2 tbsp fresh thyme leaves or 2 tsp dried thyme
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper
10 - 1 tsp smoked paprika (optional)

→ Garnish

11 - Chopped fresh parsley

# How-To:

01 - Set the oven to 400°F.
02 - Place potatoes, red onion, and garlic in a large baking dish, drizzle with half the olive oil, and toss to coat.
03 - Pat chicken thighs dry and position skin-side up atop the vegetable mixture.
04 - Combine remaining olive oil, lemon juice, thyme, salt, pepper, and smoked paprika if using; brush evenly over chicken.
05 - Nestle lemon slices around the chicken and vegetables in the baking dish.
06 - Bake uncovered for 40 to 45 minutes until skin is golden and internal temperature reaches 165°F; potatoes should be tender.
07 - Allow to rest for 5 minutes before sprinkling with fresh parsley and serving.

# Insider Tips:

01 -
  • Everything cooks in one dish, which means less cleanup and more time to relax while dinner bakes itself.
  • The chicken skin crisps up beautifully while the potatoes underneath soak up all the lemony, herby juices.
  • It feels like a special occasion meal but uses simple ingredients you probably already have on hand.
02 -
  • Drying the chicken skin before seasoning is not optional if you want it crispy instead of rubbery.
  • If your potatoes are larger than baby size, cut them smaller or give them a five-minute head start in the oven so they finish at the same time as the chicken.
  • Resting the chicken for a few minutes after baking keeps the juices from running all over your cutting board when you serve it.
03 -
  • Use a meat thermometer to check that the thickest part of the thigh reaches 74°C (165°F) so you never have to guess if it is done.
  • If your baking dish is crowded, the skin will steam instead of crisp, so use a larger pan or bake in two batches.
  • Fresh thyme makes a noticeable difference, but if you only have dried, use about a third of the amount since dried herbs are more concentrated.
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