Crispy One-Pan Lemon Herb Roasted Chicken Thighs Recipe Easy Garlic Potatoes
A simple, flavorful one-pan meal featuring crispy lemon herb roasted chicken thighs paired with tender, garlicky potatoes. Ready in under 45 minutes, this dish is perfect for a quick, wholesome dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (3–4 lbs / 1.4–1.8 kg)
- 1.5 lbs Yukon Gold or baby potatoes, quartered (700 g)
- 4–5 cloves garlic, minced
- 2 tbsp fresh rosemary and thyme, chopped (plus extra for garnish)
- 1 large lemon, zested and juiced
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste (coarse sea salt recommended)
- 1 tsp smoked paprika (optional)
- ½ cup chicken broth or water (120 ml)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and quarter the Yukon Gold potatoes. In a large bowl, toss them with 1 tablespoon olive oil, half the minced garlic, salt, pepper, and half the chopped rosemary and thyme. Set aside.
- Pat dry the chicken thighs with paper towels. In another bowl, mix 2 tablespoons olive oil, lemon zest, lemon juice, smoked paprika, remaining garlic, herbs, salt, and pepper. Coat each chicken thigh thoroughly with this marinade.
- Heat your oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crisp. Avoid moving them to let the skin form a crust.
- Flip the chicken and nestle the potatoes around the thighs. Pour the chicken broth (or water) into the pan to help steam the potatoes and keep the pan from drying out.
- Transfer the skillet to the oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender with crisp edges.
- Optional: Broil for the last 2-3 minutes for extra crispy skin and potatoes, watching carefully to avoid burning.
- Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh herbs and lemon wedges before serving.
Notes
Pat chicken skin dry before seasoning to ensure crispiness. Start potatoes early and add broth to steam them evenly. Avoid crowding the pan for even cooking. Broil at the end for extra crispiness if desired. Leftovers reheat best in the oven to maintain texture.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 475
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: lemon herb chicken, roasted chicken thighs, garlic potatoes, one-pan meal, crispy chicken skin, easy dinner, weeknight recipe, gluten-free, dairy-free