Baked Chicken Thighs Lemon Thyme (Printable)

Juicy chicken thighs baked with lemon, thyme, and potatoes for an easy, comforting dish.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ Vegetables

02 - 1.3 lbs baby potatoes, halved
03 - 1 large red onion, cut into wedges
04 - 3 garlic cloves, minced

→ Marinade & Flavorings

05 - 2 lemons (1 sliced, 1 juiced)
06 - 3 tbsp olive oil
07 - 2 tbsp fresh thyme leaves or 2 tsp dried thyme
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper
10 - 1 tsp smoked paprika (optional)

→ Garnish

11 - Chopped fresh parsley

# Directions:

01 - Preheat the oven to 400°F.
02 - Place halved baby potatoes, red onion wedges, and minced garlic in a large baking dish. Drizzle with half of the olive oil and toss to coat evenly.
03 - Pat chicken thighs dry and arrange skin-side up on top of the vegetables.
04 - In a small bowl, combine remaining olive oil, lemon juice, thyme, sea salt, black pepper, and smoked paprika if using. Brush the mixture evenly over the chicken thighs.
05 - Tuck lemon slices among the chicken and vegetables in the baking dish.
06 - Bake uncovered for 40 to 45 minutes, until chicken skin is golden, juices run clear, and an internal temperature of 165°F is reached. Potatoes should be tender.
07 - Let rest for 5 minutes before sprinkling with fresh parsley and serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is practically nonexistent and you can actually relax while it bakes.
  • The chicken skin crisps up beautifully while the potatoes soak up all the lemony, garlicky drippings underneath.
  • It tastes like you spent hours in the kitchen, but really you just chopped a few things and walked away.
02 -
  • Always pat the chicken thighs completely dry before placing them in the pan, or the skin will steam instead of crisp.
  • Don't skip the resting time after baking because cutting into the chicken too soon lets all the juices run out onto the plate.
  • If your potatoes are larger than baby-sized, cut them into smaller chunks so they cook through in the same time as the chicken.
03 -
  • Use a baking dish that fits everything snugly but not too tightly, so the vegetables roast instead of steam and the chicken skin stays exposed to the heat.
  • If you have time, let the chicken sit with the marinade for 15 minutes before baking so the flavors really sink in.
  • Save any leftovers and shred the chicken the next day for grain bowls or sandwiches, because the flavors only get better overnight.
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