Juicy baked chicken thighs with lemon, thyme, and tender potatoes for a comforting Mediterranean dish.
# Ingredient List:
→ 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 for serving
# How-To Steps:
01 - Heat oven to 400°F.
02 - Combine halved potatoes, red onion wedges, and minced garlic in a large baking dish. Drizzle with half the olive oil and toss to coat evenly.
03 - Pat chicken thighs dry and place skin-side up atop the vegetables in the baking dish.
04 - In a small bowl, whisk remaining olive oil, lemon juice, thyme, sea salt, black pepper, and smoked paprika if using. Brush mixture evenly over chicken thighs.
05 - Tuck lemon slices around the chicken and vegetables to infuse flavor during baking.
06 - Bake uncovered for 40 to 45 minutes, until chicken skin is golden, internal temperature reaches 165°F, and potatoes are tender.
07 - Allow chicken to rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
