Lemon Garlic Roasted Chicken (Print View)

Tender chicken thighs and golden potatoes infused with lemon and garlic for a Mediterranean-inspired dish.

# Ingredient List:

→ 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:

01 - Preheat the oven to 425°F.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the bowl and toss to coat thoroughly. Set aside to marinate.
04 - Spread halved potatoes and sliced onion in a large roasting pan or rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
05 - Place marinated chicken thighs skin side up on top of the potatoes and onions. Pour any remaining marinade over everything.
06 - Roast in the oven for 40 to 45 minutes until chicken skin is golden, the meat reaches an internal temperature of 165°F, and potatoes are tender.
07 - For extra crispy skin, broil for the last 2 to 3 minutes, monitoring carefully to prevent burning.
08 - Let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The chicken skin gets impossibly crispy while the meat stays juicy and tender, no dry bites in sight.
  • Everything cooks on one pan, which means barely any cleanup and barely any effort for a meal that tastes like you actually planned it.
  • Bright lemon and garlic do all the heavy lifting flavor-wise, so you don't need cream or complicated techniques to make it sing.
02 -
  • Pat your chicken thighs completely dry before they hit the marinade—moisture is the enemy of crispy skin, so if they're wet from the package, take the extra 30 seconds to dry them thoroughly.
  • Don't skip the skin-side-up positioning; this is non-negotiable if you want that crispy exterior, and it also helps render the fat down into those potatoes underneath.
  • The internal temperature is your friend here—75°C (165°F) means it's done and you're not overcooking it into dryness, something even beginners can nail with a quick thermometer check.
03 -
  • Use a meat thermometer—it takes the guesswork out and prevents the anxiety of cutting into chicken to check if it's done.
  • Let your roasting pan be large enough that pieces aren't crowded; overcrowding steams the bottom of the chicken instead of letting it develop that gorgeous golden crust.

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