Dinner · Everyday

One-Pan Lemon Garlic Chicken Thighs

Crisp skin on top, potatoes underneath cooking in the drippings. One pan, one wash.

Golden roast chicken with roasted potatoes
Photo: prague.czech.photo, CC BY 2.0
Total
55 min
Prep
10 min
Cook
45 min
Serves
4
Oven
425°F / 220°C
Ingredients
Chicken
  • 6 bone-in skin-on chicken thighs
  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
Pan
  • 1 ½ lb baby potatoes (halved)
  • 1 lemon (half juiced, half sliced)
  • 6 cloves garlic (whole, peeled)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • ½ cup chicken stock
Method
  1. Heat the oven to 425°F. Dry the thighs well and season the skin with salt, paprika and pepper.
  2. Toss potatoes, garlic, oregano, olive oil, lemon juice and a pinch of salt in a large sheet pan or oven-safe skillet.
  3. Nestle the thighs skin-side up on top of the potatoes. Skin must sit above the liquid or it will never crisp.
  4. Pour the stock into the pan around, not over, the chicken. Tuck in the lemon slices.
  5. Roast 40 to 45 minutes, until the thighs read 175°F and the skin is deep brown.
  6. If the skin is not crisp enough, run it under the broiler for 2 minutes and watch it the whole time.
  7. Rest 5 minutes. Spoon the pan juices over the potatoes to serve.

Notes

Thighs, not breasts. Breasts dry out long before the potatoes are done.

Crowding the pan steams everything. Use a bigger pan than you think you need.

Source: House method

chickenone-panpotatoesweeknight

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