Baked Chicken Thighs Lemon (Printable)

Juicy chicken thighs baked with lemon and thyme alongside tender potatoes for a hearty meal.

# What You'll Need:

→ 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 garlic cloves, minced

→ Marinade & Flavorings

05 - 2 lemons (1 sliced, 1 juiced)
06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon smoked paprika (optional)

→ Garnish

11 - Chopped fresh parsley (to serve)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a large baking dish, combine the halved baby potatoes, red onion wedges, and minced garlic. Drizzle with half the olive oil and toss until evenly coated.
03 - Pat chicken thighs dry and place skin-side up over the vegetables in the baking dish.
04 - In a small bowl, whisk together the remaining olive oil, lemon juice, thyme, sea salt, black pepper, and smoked paprika if using. Brush this mixture evenly over the chicken thighs.
05 - Nestle the lemon slices around the chicken and vegetables.
06 - Bake uncovered for 40 to 45 minutes, or until the chicken skin is golden and juices run clear (internal temperature 165°F) and potatoes are tender.
07 - Allow to rest for 5 minutes before sprinkling with fresh parsley and serving.

# Expert Suggestions:

01 -
  • Everything cooks in one dish, so cleanup is just rinsing a pan and wiping down the counter.
  • The chicken stays incredibly juicy while the skin gets crispy and golden without any fussing.
  • The potatoes soak up all the lemony drippings and turn soft and caramelized at the edges.
02 -
  • If your chicken skin is not crisping, switch the oven to broil for the last 2 or 3 minutes and watch it closely so it does not burn.
  • Patting the thighs dry before seasoning makes a huge difference in how crispy the skin gets, so do not skip that step.
  • If your potatoes are large, cut them smaller so they cook through in the same time as the chicken.
03 -
  • Use a large enough baking dish so the chicken is not crowded, or the skin will steam instead of crisp.
  • If your lemons are hard, roll them on the counter before juicing to get more juice out.
  • Fresh thyme makes a noticeable difference, but dried works in a pinch if you cut the amount in half.
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