Lemon-Herb Roast Chicken Thighs
Crispy skin and juicy, herb-infused chicken thighs roasted alongside golden potatoes in a bright lemon sauce.
- Time
- 50 min
- Per serving
- 38g protein
Ingredients
- chicken thighs8 pieces (about 3 lbs)
- baby potatoes1.5 lbs
- fresh lemon juice1/4 cup
- olive oil3 tablespoons
- fresh rosemary3 sprigs
- fresh thyme4 sprigs
- garlic cloves6, minced
- saltto taste
- black pepperto taste
- lemon zest1 tablespoon
Equipment
- ·roasting pan
- ·paper towels
- ·whisk
- ·measuring spoons
- ·knife
- ·cutting board
Steps
1
Preheat oven to 425°F.
2
Pat chicken thighs dry with paper towels and season generously with salt and pepper.
3
Halve the baby potatoes and toss in a large roasting pan with 2 tablespoons olive oil, half the herbs, half the garlic, salt, and pepper.
4
Make space in the pan and arrange chicken thighs skin-side up; drizzle with remaining 1 tablespoon olive oil.
5
Scatter remaining fresh herbs and garlic around and over the chicken.
6
Whisk lemon juice with 1/4 cup water and drizzle over everything.
7
Roast for 35-40 minutes until chicken skin is golden and crispy, thighs reach 165°F internally, and potatoes are tender.
8
Remove from oven, sprinkle with lemon zest, and rest for 5 minutes before serving.