Baked Chicken Thighs Lemon Thyme (Print version)

Juicy chicken thighs baked with lemon, thyme, and tender potatoes in a comforting Mediterranean style.

# 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 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

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine halved potatoes, red onion wedges, and minced garlic. Drizzle with half of the olive oil and toss to coat evenly.
03 - Pat chicken thighs dry and place skin-side up atop the vegetable mixture.
04 - In a small bowl, whisk 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 the chicken and vegetables within the baking dish.
06 - Bake uncovered for 40 to 45 minutes until chicken skin is golden and juices run clear (internal temperature should reach 165°F), and potatoes are tender.
07 - Allow to rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks together in one dish, so cleanup is as easy as dinner itself.
  • The chicken skin crisps up beautifully while the potatoes soak up all the lemony, garlicky juices underneath.
  • It tastes like you spent hours in the kitchen, but really you just tossed things in a pan and let the oven do the work.
02 -
  • Patting the chicken thighs dry before seasoning them is the difference between soggy skin and beautifully crisp, golden skin.
  • If your oven runs hot, check the chicken at 35 minutes to avoid drying it out.
  • Resting the dish for a few minutes after baking lets the flavors settle and makes the chicken juicier.
03 -
  • Use a baking dish that's large enough to spread everything out in a single layer so the chicken skin crisps instead of steams.
  • Save any leftover pan juices and drizzle them over the chicken and potatoes when you serve, they're liquid gold.
  • If you want deeper flavor, let the chicken sit in the marinade for 30 minutes before baking.
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