Juicy Lemon Herb Roasted Chicken Thighs with Baby Potatoes
A simple and flavorful dish featuring juicy roasted chicken thighs with baby potatoes, seasoned with lemon and herbs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 1 lemon, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Rub chicken thighs with remaining olive oil, garlic, thyme, rosemary, salt, and pepper.
- Place chicken on the baking sheet with potatoes. Add lemon slices.
- Roast for 35-40 minutes until chicken is cooked through and potatoes are tender.
- Sprinkle with fresh parsley before serving.
Notes
- Use fresh herbs if available for better flavor.
- Check chicken internal temperature—it should reach 165°F (74°C).
- For crispier skin, broil for the last 2-3 minutes.
Nutrition
- Serving Size: 1 chicken thigh + potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg