One-Pan Lemon Garlic Chicken Thighs

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

One tray, a handful of ingredients and a very hot oven give you chicken with crisp, golden skin over potatoes that soak up every drop of juice.

Dry skin is the secret to crisp skin. Pat the chicken thoroughly with paper towels before seasoning.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Branimir Petakov on Unsplash; Photo 2: ArtHouse Studio on Pexels; Photo 3: Vincent Rivaud on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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One-Pan Lemon Garlic Chicken Thighs

Author: KP Cooking Method: Roasting Cuisine: American Courses: Dinner Recipe Keys: Dairy Free F Family Favorites Gluten Free

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 4

Description

Crispy bone-in chicken thighs roasted with lemon, garlic and golden potatoes on one pan. An easy weeknight dinner with simple cleanup.

Ingredients

Servings

• 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lb)
• 700 g baby potatoes (halved)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 lemon (zested, then sliced)
• 1 tsp dried oregano
• 1 tsp paprika
• 1½ tsp salt
• ½ tsp black pepper
• fresh parsley (to serve)

Instructions

1. Heat the oven to 220°C / 425°F. Pat the chicken completely dry.
2. Mix the oil, garlic, lemon zest, oregano, paprika, salt and pepper. Rub it over the chicken and toss the potatoes in what is left.
3. Spread the potatoes on a large rimmed tray, set the chicken skin-side up on top and tuck in the lemon slices.
4. Roast 40-45 minutes until the skin is deep golden and the chicken reads 75°C / 165°F in the thickest part, not touching bone.
5. Rest 5 minutes, squeeze the lemon over and scatter with parsley.

Note

Do not crowd the tray; use two if needed. Cut the potatoes the same size so they cook evenly. Boneless thighs take about 25-30 minutes. Keeps 3-4 days in the fridge; reheat at 180°C / 350°F.