Easy chicken thighs with lemon thyme potatoes
Crispy, easy chicken thighs with lemon thyme potatoes is a delicious dinner recipe the whole family will love. Perfect for weeknight feasting.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Chicken thighs. Skin-on, bone-in chicken thighs.
- Butter.
- Baby potatoes / New potatoes.
- Fresh thyme.
- Fresh lemon.
- Garlic.
- Wine / Stock.
- Salt and pepper.
How to make easy chicken thighs and potatoes
- Crisp the chicken thighs: Preheat the oven to 200ºC/390ºF. Pat chicken dry with paper towel then season generously with salt on both sides. Place the thighs, skin-side down in a deep pan/skillet (I use a sauté pan). Place the pan over medium-high heat and allow the thighs to cook, rendering their fat, until the skin is deep golden and crisp. Starting the chicken in a cold pan allows the fat to render out slowly, allowing the skin to crisp up and brown evenly. The fat also adds great flavor to the finished dish.
- Add potatoes and seasonings: While the chicken is cooking, par boil the halved potatoes until just tender. Drain and set aside. Once the chicken is crisp, turn over and cook for another 2-3 minutes on the other side. Remove from the pan and set aside. Add the butter, garlic, lemon zest and thyme to the pan. Allow to cook for a few seconds then add the drained potatoes. Stir to coat the potatoes in the butter then pour in the wine or stock. Allow to come to a simmer then add the thighs back on top of the potatoes. Drizzle with lemon juice and season with pepper.
- Bake: Place the pan in the oven and allow to bake for 10-15 minutes until the chicken is cooked through. Remove then serve sprinkled with thyme and lemon slices.
What else can I add to this?
You could add any vegetables you like to this dish. Broccoli, kale and spinach would be particularly delicious. Add it to the potatoes right before topping with the chicken and allow to cook in the oven.
Can I make this ahead?
This recipe is definitely best served hot out of the oven. However, it can be prepped all the way up to popping it in the oven a few hours ahead.
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Servings: 6
Calories: 246kcal
Ingredients
- 6 large chicken thighs bone-in, skin-on
- 2 tbsp butter
- 500 g (1lb) baby potatoes / new potatoes halved and parboiled
- 3 tbsp fresh thyme
- 1 lemon zested + juiced
- 2 tsp garlic crushed/minced
- 1 cup white wine / chicken stock
Instructions
- Preheat the oven to 200ºC/390ºF.
- Pat chicken dry with paper towel then season generously with salt on both sides.
- Place the thighs, skin-side down in a deep pan/skillet (I use a sauté pan). Place the pan over medium-high heat and allow the thighs to cook, rendering their fat, until the skin is deep golden and crisp.
- While the chicken is cooking, parboil the halved potatoes until just tender. Drain and set aside.
- Once the chicken is crisp, turn over and cook for another 2-3 minutes on the other side.
- Remove from the pan and set aside. Add the butter, garlic, lemon zest and thyme to the pan. Allow to cook for a few seconds then add the drained potatoes.
- Stir to coat the potatoes in the butter then pour in the wine or stock. Allow to come to a simmer then add the thighs back on top of the potatoes.
- Drizzle with lemon juice and season with pepper.
- Place the pan in the oven and allow to bake for 10-15 minutes until the chicken is cooked through. Remove then serve sprinkled with thyme and lemon slices.
Nutrition
Calories: 246kcal | Carbohydrates: 19g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 120mg | Potassium: 708mg | Fiber: 4g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 32mg | Calcium: 41mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Tried this last night and the flavor of the overall dish was amazing!! Definitely a new staple recipe. I do have a question, how do I prevent the chicken thighs from sticking? I read that patience is the key so I waited until they were perfectly golden, however 2 of the thighs stuck so completely I was unable to retrieve the skin.
You could of course use a non-stick pan but I prefer patting the chicken dry and they will release once they are ready. Leave them for a good amount of time to really get crisp and golden and they should release easily.