Lemon Garlic Chicken Thighs with Potatoes

• 4 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Zest and juice of 1 large lemon
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Season chicken thighs with salt, pepper, paprika, and thyme.
3. 3 In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat.
4. 4 Sear chicken skin-side down for 5 minutes, then flip and sear for 2 minutes more.
5. 5 Remove chicken and add remaining oil to skillet. Toss potatoes with minced garlic, salt, and pepper, then spread in skillet.
6. 6 Place chicken over potatoes, skin-side up. Roast in oven for 30 minutes.
7. 7 Squeeze lemon juice over chicken and potatoes, sprinkle with lemon zest, and return to oven for 5 more minutes.
8. 8 Garnish with parsley before serving.

Nutrition

Tips

• For extra crispy skin, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Feel free to use regular potatoes cut into chunks if baby potatoes aren't available.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh green salad and crusty bread.
• A chilled glass of white wine complements the lemony flavors beautifully.

FAQ