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Lemon Herb Roasted Chicken Thighs with Crispy Potatoes

Elina James
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Chicken Recipes, Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken u0026 Potatoes
  • 6 bone-in, skin-on chicken thighs
  • 1 ½ lbs baby potatoes, halved (Yukon gold or red potatoes work best)
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 lemons (zest + juice of 1 lemon, slices of the other)
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 2 tsp fresh rosemary, chopped (or 1 tsp dried rosemary)
  • 1 tsp paprika (optional, for color)
  • Salt and freshly ground black pepper, to taste
  • For Garnish
  • Fresh parsley, chopped
  • Extra lemon wedges for serving

Instructions
 

  • Preheat Oven: Preheat your oven to 425°F (220°C).
  • Prepare Chicken: Pat chicken thighs dry with paper towels (this helps crisp up the skin). Season generously with salt, pepper, lemon zest, paprika, and half of the garlic-herb mixture.
  • Season Potatoes: In a large bowl, toss halved potatoes with olive oil, remaining garlic, thyme, rosemary, salt, and pepper.
  • Arrange on Baking Sheet: Place chicken thighs skin-side up on a large baking sheet or roasting pan. Scatter potatoes around the chicken. Add lemon slices in between for extra flavor.
  • Roast: Roast for 40–45 minutes, or until chicken reaches 165°F (74°C) internal temperature and potatoes are golden and crispy. Halfway through, toss potatoes gently for even crisping.
  • Finish with Lemon: Squeeze fresh lemon juice over the roasted chicken and potatoes just before serving.
  • Serve: Transfer to a platter, garnish with parsley, and serve hot.