Baked Chicken Thighs Lemon Thyme (Printable Version)

Juicy chicken thighs baked with lemon, thyme, and baby potatoes for a comforting all-in-one Mediterranean dish.

# Ingredient List:

→ 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 cloves garlic, 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 - Set the oven temperature to 400°F (200°C).
02 - In a large baking dish, combine the halved baby potatoes, red onion wedges, and minced garlic. Drizzle with half of the olive oil and toss to coat evenly.
03 - Pat chicken thighs dry. Place them skin-side up atop the vegetable mixture in the baking dish.
04 - In a small bowl, blend remaining olive oil, lemon juice, thyme, sea salt, black pepper, and smoked paprika if using. Brush this mixture evenly over the chicken thighs.
05 - Tuck lemon slices around the chicken and vegetables within the baking dish.
06 - Bake uncovered for 40 to 45 minutes until the chicken skin is golden and juices run clear, reaching an internal temperature of 165°F (74°C), and potatoes are tender.
07 - Allow the dish to rest for 5 minutes after baking. Sprinkle with chopped fresh parsley before serving.

# Expert Tips:

01 -
  • Everything cooks in one dish, so cleanup is as simple as rinsing a single pan and maybe a bowl.
  • The chicken stays incredibly juicy while the skin crisps up beautifully without any fussing or flipping.
  • It looks impressive enough for guests but requires almost no actual skill or effort to pull off.
02 -
  • If the chicken skin isn't crisping up the way you want, switch the oven to broil for the last two or three minutes and watch it closely so it doesn't burn.
  • Don't skip patting the chicken dry before baking, or the skin will steam instead of crisp and you'll end up with something rubbery instead of golden.
  • If your potatoes are on the larger side, cut them into smaller pieces so they cook through in the same time as the chicken.
03 -
  • Use a meat thermometer to check that the thickest part of the chicken reaches 74°C (165°F) so you're never guessing if it's done.
  • If you want deeper flavor, marinate the chicken in the lemon-thyme mixture for an hour or even overnight before baking.
  • Line your baking dish with parchment paper for even easier cleanup, especially if the juices caramelize onto the pan.
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