Description
These easy oven-baked chicken thighs are roasted over thinly sliced potatoes with garlic, lemon and thyme. A delicious, easy sheet pan dinner with only 10 minutes of prep time, before baking in the oven.
Ingredients
- 4–6 chicken thighs, bone-in, skin on
- salt and pepper to taste (3/4 – 1 teaspoon of salt per pound of chicken)
- 4 medium potatoes (russets, Yukon)- or enough to cover a baking sheet or larger size baking dish in a slightly overlapping single layer, )
- olive oil, or olive oil spray
- 1 lemon, thinly sliced- Meyer Lemon is nice here.
- 8–10 garlic cloves, leave whole
- 1/2 an onion, sliced (optional)
- 1 tablespoon fresh thyme, plus sprigs for garnish
Serve with 15-minute broccoli
Instructions
- Preheat oven to 400°F.
- Line a sheet pan with parchment paper and spray or brush liberally with olive oil.
- Using a mandolin, slice potatoes into rounds, leaving skins on. If cutting with a knife, remember thinner is better, about ⅛ inch.
- Lay the potatoes down on the greased sheet pan, just slightly overlapping. Spray or brush with olive oil and sprinkle with salt and pepper. Scatter the lemon slices around, then the garlic, optional onion and fresh thyme.
- Season the chicken thighs generously on both sides with salt and pepper.
- Nestle the seasoned chicken over the potatoes.
- Place the chicken in the preheated oven on the middle rack for 40-50 minutes until the internal temperature reaches 165°F at the thickest part. Be sure to use a meat thermometer.
- Broil for extra crispy.
- Spoon the flavorful pan juices over the chicken and potatoes. Garnish with thyme sprigs. Yes, it is ok to eat the lemon slices, rinds and all- they are so good.
Notes
Best made on a sheet pan, so there is ample room around the chicken thighs, allowing the potatoes air-flow, so they crisp up.
Serve with Steamed Broccoli Recipe!
Leftovers will keep up to 4 days in the refrigerator in an airtight container.
Nutrition
- Serving Size: One chicken thigh with ¼ th of the potatoes
- Calories: 375
- Sugar: 3.6 g
- Sodium: 767.4 mg
- Fat: 9.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 37.8 g
- Fiber: 5.7 g
- Protein: 33.5 g
- Cholesterol: 140.1 mg