Description
A straightforward one-skillet roast of chicken thighs and baby potatoes with crisp skin and simple lemon-herb flavor, perfect for busy weeknights or casual meals.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
- 1 pound (450 grams) baby potatoes, halved
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 large lemon, thinly sliced
- Zest from half a lemon
- 4 cloves garlic, smashed
- 3 tablespoons extra virgin olive oil
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- Optional: splash of white wine for deglazing
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
- Combine chopped rosemary, thyme, and lemon zest in a small bowl, then rub the mixture all over the chicken thighs.
- Toss halved baby potatoes, smashed garlic, 1 tablespoon olive oil, salt, pepper, and half of the herb mixture in a large bowl.
- Heat a large oven-safe skillet over medium-high heat and add the remaining 2 tablespoons of olive oil.
- Place the chicken thighs skin-side down and sear for about 5 minutes.
- Flip the chicken thighs and nestle the potatoes around them in the skillet.
- Add lemon slices on top and around the pan.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
For best results, pat the chicken dry to improve browning. Resting the chicken helps juices redistribute. Serve with roasted lemon and pan juices for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg