- Main
- Chicken
- One pot
- Sheet pan
- Oven
Ingredients
- 8
bone-in, skin-on chicken thighs (about 3 lb total), patted very dry
- 1 1/2 tsp
kosher salt
1 tsp in step 1, 1/2 tsp in step 3
- 1 1/2 lb
baby potatoes, halved (quartered if large)
- 3 tbsp
olive oil
2 tbsp in step 3, 1 tbsp in step 4
- 1
lemon, zested, then cut into wedges
- 4 cloves
garlic, minced
- 1 tbsp
fresh rosemary, finely chopped
- 1 tbsp
fresh thyme leaves, chopped
- 1/2 tsp
black pepper, freshly ground
1/4 tsp in step 3, 1/4 tsp in step 4
- 1/4 tsp
red pepper flakes (optional)
- 2 tbsp
fresh parsley, chopped (optional)
- Dairy-free
- Gluten-free
Not checked: bone-in, skin-on chicken thighs (about 3 lb total).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the chicken thighs completely dry with paper towels. Sprinkle them all over with 1 teaspoon of the kosher salt and set them skin-side up on a plate. Let them sit at room temperature while you prepare everything else — dry skin is what makes it crisp.
15 min, hands-off
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- 1 tsp kosher salt
- Step 2
Heat the oven to 425°F with a rack in the upper third.
425°F
- Step 3
In a large bowl, toss the halved potatoes with 2 tablespoons of the olive oil, the remaining 1/2 teaspoon salt, and 1/4 teaspoon of the black pepper. Spread them cut-side down in a single layer on a large rimmed sheet pan.
5 min
- 1/2 tsp kosher salt
- 1 1/2 lb baby potatoes
- 2 tbsp olive oil
- 1/4 tsp black pepper
- Step 4
In a small bowl, stir together the remaining 1 tablespoon olive oil, the lemon zest, garlic, rosemary, thyme, the remaining 1/4 teaspoon black pepper, and the red pepper flakes if using.
3 min
- 1 tbsp olive oil
- 1 lemon
- 4 cloves garlic
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme leaves
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- Step 5
Rub the herb mixture over the chicken, mostly on the underside and edges — keep the skin itself fairly bare and oil-free so it browns rather than steams. Nestle the thighs skin-side up among the potatoes, leaving a little space around each one.
5 min
- 8 bone-in, skin-on chicken thighs (about 3 lb total)
- Step 6
Roast for 40 to 45 minutes, until the skin is deep golden and crisp and the thickest part of a thigh reads 175°F on an instant-read thermometer. If the potatoes are still pale, push them around in the drippings and give the pan another 5 minutes.
45 min, hands-off · 425°F
- Step 7
Let the pan rest 5 minutes. Squeeze a couple of lemon wedges over the potatoes (not the chicken skin), scatter with parsley, and serve with the remaining wedges.
5 min
- 1 lemon
- 2 tbsp fresh parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026