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.
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
