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Roasted Chicken Thighs with Lemon, Thyme and Crispy Potatoes. An easy flavorful dinner with just 10 minutes of prep time, before baking in the oven. 

Roasted Chicken Thighs with Potatoes, Lemon & Thyme

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A simple delicious recipe for Roasted Chicken and Crispy Potatoes with lemon, garlic and thyme.


  • 46 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.
  • 810 garlic cloves, leave whole
  • 1/2 an onion, sliced (optional)
  • 1 tablespoon fresh thyme, plus sprigs for garnish

Serve with 15-minute broccoli


  1. Pre-heat oven to 400 F.
  2. Pat dry the chicken well, and season both sides with salt and pepper. Set aside.
  3. Line an extra-large baking dish or sheet pan with parchment and spray or brush liberally with olive oil.
  4. Using a mandolin, slice potatoes into rounds, leaving skins on. If cutting with a knife, remember thinner is better, about ⅛ inch.
  5. 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 thyme.
  6. Place the seasoned chicken over the potatoes.
  7. Place in the middle of the oven for 40 minutes, checking for doneness. Continue cooking 5-10 more minutes until deeply golden, and the internal temp is 170F.  Broil for extra crispy.
  8. Spoon the flavorful pan juices over the chicken and potatoes. Garnish with thyme sprigs.
  9. Serve with the 15-min broccoli if you like!


  • 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