Lemon Garlic Roasted Chicken (Printable)

Tender chicken thighs with baby potatoes, lemon zest, and garlic, baked to a golden finish.

# What You'll Need:

→ Chicken

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

→ Vegetables

02 - 1.75 lbs baby potatoes, halved
03 - 1 large yellow onion, sliced

→ Marinade & Flavorings

04 - 4 tablespoons olive oil
05 - 4 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 2 teaspoons dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper

→ Garnish

12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)

# How to Make It:

01 - Preheat the oven to 425°F.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the marinade and toss to coat evenly. Set aside to marinate while preparing the potatoes.
04 - Spread halved potatoes and sliced onion on a large roasting pan. Drizzle with olive oil and season lightly with salt and pepper.
05 - Place marinated chicken thighs skin side up atop the potatoes and onions. Pour remaining marinade over all ingredients.
06 - Roast in the preheated oven for 40 to 45 minutes, or until the chicken skin is golden and crisp, internal temperature reaches 165°F, and potatoes are tender.
07 - For extra crispy skin, broil for 2 to 3 minutes, monitoring closely to prevent burning.
08 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving with lemon wedges.

# Expert Hacks:

01 -
  • Chicken thighs stay impossibly juicy while the skin crisps up to shattering perfection.
  • Everything cooks in one pan, which means less cleanup and more time enjoying your meal.
  • The lemon and garlic fill your kitchen with an aroma that makes people want to stay for dinner.
02 -
  • Pat the chicken thighs dry before cooking so the skin actually crisps instead of steaming in its own moisture.
  • Don't skip resting the chicken after it comes out of the oven, even five minutes makes a difference in how juicy each bite is.
03 -
  • If your oven runs cool, bump the temperature to 230°C (450°F) and check for doneness a few minutes early rather than adding time at the end.
  • The lemon zest is what gives you that subtle brightness in the background, so don't skip it even though it seems small.

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