Description
A delightful one-pan dish featuring crispy chicken thighs seasoned with fresh herbs and zesty lemon, paired with tender baby potatoes.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
- 1 pound (450 grams) baby potatoes, halved
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 large lemon, thinly sliced
- Zest from half a lemon
- 4 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- Optional: splash of white wine for deglazing
Instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and sear for about 5-7 minutes.
- Turn the chicken over, add smashed garlic, rosemary, thyme, and halved baby potatoes.
- Layer lemon slices on top of chicken and potatoes, and sprinkle with lemon zest if desired.
- Drizzle with remaining tablespoon of olive oil and toss potatoes to coat.
- Transfer the skillet to the oven and roast for 25-30 minutes, until chicken reaches 165°F (75°C) and potatoes are fork-tender.
- For optional deglazing, remove skillet from the oven, add a splash of white wine, scrape brown bits, and simmer for a few minutes.
- Serve the chicken and potatoes warm, garnished with extra lemon wedges and fresh herbs.
Notes
This recipe can easily be adapted with different herbs or added vegetables. Ensure the chicken skin is dry for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken recipe, one-pan chicken, lemon herb chicken, easy dinner, spring chicken