One-Dish Baked Chicken Thighs (Printable version)

Juicy baked chicken thighs paired with zesty lemon, thyme, and tender baby potatoes.

# Needed ingredients:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ Vegetables

02 - 1.3 lbs baby potatoes, halved
03 - 1 large red onion, cut into wedges
04 - 3 garlic cloves, minced

→ Marinade & Flavorings

05 - 2 lemons (1 sliced, 1 juiced)
06 - 3 tbsp olive oil
07 - 2 tbsp fresh thyme leaves or 2 tsp dried thyme
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper
10 - 1 tsp smoked paprika (optional)

→ Garnish

11 - Chopped fresh parsley

# How to make it:

01 - Set oven temperature to 400°F.
02 - In a large baking dish, combine halved baby potatoes, red onion wedges, and minced garlic. Drizzle with half the olive oil and toss to evenly coat.
03 - Pat chicken thighs dry and place skin-side up atop the vegetable mixture.
04 - In a small bowl, whisk together remaining olive oil, lemon juice, thyme, sea salt, black pepper, and smoked paprika if using. Brush the mixture evenly over the chicken thighs.
05 - Nestle lemon slices around the chicken and vegetables within the dish.
06 - Bake uncovered for 40 to 45 minutes until chicken skin is golden, internal temperature reaches 165°F, and potatoes are tender.
07 - Allow to rest for 5 minutes before sprinkling with chopped fresh parsley and serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so theres almost nothing to clean up afterward.
  • The chicken stays ridiculously juicy while the skin gets crispy and golden.
  • It looks impressive but requires barely any effort or skill.
  • Leftovers taste even better the next day when all the flavors have had time to settle in.
02 -
  • If your chicken skin isnt crisping, your thighs were probably still damp when they went in, so always pat them dry first.
  • Dont crowd the pan or the vegetables will steam instead of roast, and youll lose that caramelized flavor.
  • If the potatoes are taking longer than the chicken, just pull the chicken out and let the potatoes finish on their own.
03 -
  • Use a meat thermometer to check for 74°C internal temperature, it takes the guesswork out completely.
  • Let the chicken rest after baking so the juices settle back into the meat instead of running all over your cutting board.
  • Save the pan drippings and toss them with the vegetables before serving for extra richness.
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