Lemon Garlic Roast Chicken Thighs with Herbed Potatoes

• 8 bone-in, skin-on chicken thighs
• 1.5 pounds baby potatoes, halved
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• optional: additional lemon slices for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss potatoes with 2 tablespoons olive oil, thyme, rosemary, salt, and pepper.
3. 3 Spread potatoes in a single layer on a baking sheet.
4. 4 In the same bowl, combine chicken thighs with remaining olive oil, garlic, lemon zest, juice, paprika, and salt and pepper.
5. 5 Arrange chicken on top of potatoes.
6. 6 Roast for 45 minutes, or until chicken is cooked through and potatoes are golden brown.
7. 7 Garnish with parsley and dill.
8. 8 Let rest for 5 minutes before serving.

Equipment

• baking sheet
• oven
• tongs
• meat thermometer (optional)

Variations

• For a spicier kick, add chili flakes to the seasoning mix.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• If fresh herbs aren't available, use an extra 1/2 teaspoon of dried herbs.
• Use regular potatoes cut into chunks if baby potatoes aren’t available.

Pairings

• Steamed green beans with almonds
• A crusty baguette

Nutrition

Tips

• For crispy skin, pat chicken thighs dry before seasoning.
• Check chicken for doneness by ensuring the thickest part reaches 165°F with a meat thermometer.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a glass of crisp white wine.

FAQ