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Easy One-Pan Lemon Herb Chicken Thighs Recipe with Crispy Roasted Potatoes

one-pan lemon herb chicken thighs - featured image
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A quick and easy one-pan recipe featuring crispy lemon herb chicken thighs and perfectly roasted potatoes, ideal for a flavorful weeknight dinner.

Ingredients

Scale
  • Bone-in, skin-on chicken thighs (organic, free-range preferred)
  • 1.5 pounds baby Yukon gold potatoes, halved or quartered
  • 1 fresh lemon (zest and juice)
  • 3 garlic cloves, minced or thinly sliced
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 3 tablespoons extra virgin olive oil (divided: 2 tbsp for potatoes, 1 tbsp for searing chicken)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: pinch of smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve baby Yukon gold potatoes. Pat dry with a towel to remove excess moisture.
  3. Toss potatoes in a bowl with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and optional smoked paprika. Set aside.
  4. Pat dry each chicken thigh with paper towels. Season both sides generously with salt and pepper.
  5. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, place chicken thighs skin-side down. Cook undisturbed for about 6 minutes until skin is golden and crispy.
  6. Flip the chicken thighs and cook for an additional 3 minutes. Remove chicken temporarily to a plate.
  7. Add minced garlic and rosemary and thyme sprigs to the skillet. Stir quickly to avoid burning the garlic.
  8. Add the seasoned potatoes to the skillet, spreading them around and nestling close to the chicken.
  9. Return chicken thighs to the pan, skin side up, nestling them on top of the potatoes.
  10. Pour lemon juice (about 2 tablespoons) over the chicken and potatoes. Sprinkle lemon zest on top.
  11. Transfer the skillet to the oven and roast for 25–30 minutes until potatoes are tender and chicken reaches an internal temperature of 165°F (74°C).
  12. Check halfway through roasting and gently stir potatoes for even cooking. If chicken skin darkens too much, loosely tent with foil.
  13. Remove from oven and let chicken rest for 5 minutes before serving.

Notes

Pat chicken skin dry before searing for extra crispiness. Use medium-high heat and do not move chicken while searing. If skillet is not oven-safe, transfer contents to a preheated baking dish before roasting. Avoid burning garlic to prevent bitterness. Let chicken rest after cooking to keep it juicy. Leftovers store well refrigerated for up to 3 days and reheat best in a skillet or oven to maintain crispiness.

Nutrition

Keywords: lemon herb chicken, one-pan dinner, roasted potatoes, crispy chicken thighs, easy weeknight meal, healthy chicken recipe

Find it online: https://lumalunch.com/easy-one-pan-lemon-herb-chicken-thighs-recipe-with-crispy-roasted-potatoes/