Description
Crispy, golden-brown chicken thighs roasted with tender potatoes in a lemony garlic-herb seasoning — a one-pan comfort dinner that’s as easy as it is irresistible.
Ingredients
8 bone-in, skin-on chicken thighs
6–8 small Yukon gold potatoes, halved or quartered
3 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Juice of 1 lemon
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
2. Pat chicken thighs dry. Mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper in a bowl.
3. Rub seasoning mixture over chicken, ensuring it’s well coated.
4. Toss halved potatoes with a drizzle of olive oil, salt, and pepper.
5. Arrange chicken and potatoes in the baking dish. Squeeze lemon juice over everything.
6. Bake uncovered for 45–50 minutes, until chicken skin is crispy and internal temperature hits 165°F (74°C).
7. Let rest for 5 minutes. Garnish with parsley and serve hot.
Notes
Use sweet potatoes for a nutritious twist.
Add vegetables like zucchini, red onion, or bell peppers for variety.
To get ultra-crispy skin, broil for 3–5 minutes at the end.
Store leftovers in the fridge for up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 chicken thighs + potatoes
- Calories: 520
- Sugar: 1g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg