A delicious and easy recipe for lemon garlic chicken thighs served with tender baby potatoes, perfect for a weeknight dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
4 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and black pepper. Mix well to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
In a large baking dish, arrange the halved baby potatoes. Drizzle with a little olive oil, and season with salt and pepper. Toss to coat.
Place the marinated chicken thighs on top of the potatoes in the baking dish.
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are tender.
Optional: For extra crispy skin, broil the dish for an additional 2-3 minutes at the end of cooking.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley.
Notes
For a one-pan meal, add your favorite vegetables like green beans or bell peppers to the baking dish during the last 20 minutes of cooking.
Substitute chicken thighs with chicken breasts for a leaner option, adjusting the cooking time as needed to avoid drying out the meat.