This is the kind of dinner you can put together on a busy evening with very little attention. Bone-in, skin-on chicken thighs roast on top of potatoes, so their fat renders onto the vegetables below. You get crisp skin, juicy meat and potatoes with real flavor, all on a single pan.
Serves: 4. Prep: 15 minutes. Roast: 40 to 45 minutes.
Ingredients
- 6 bone-in, skin-on chicken thighs, about 2 pounds (900 g)
- 1½ pounds (680 g) baby or small potatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 1 lemon: zest and juice of the whole lemon
- 1½ teaspoons salt, divided
- ½ teaspoon black pepper
- 1 teaspoon dried oregano or thyme
- Fresh parsley, chopped, for serving
Instructions
- Heat the oven to 425°F (220°C) with a rack in the upper third. Use a large rimmed baking sheet.
- Pat the chicken thighs very dry with paper towels. Dry skin is the key to crisp skin.
- In a bowl, mix 2 tablespoons of the olive oil with the garlic, lemon zest, 1 teaspoon of the salt, the pepper and the oregano. Rub this mixture all over the chicken, including under the skin if you can.
- Toss the potatoes in the same bowl with the remaining tablespoon of oil and ½ teaspoon salt. Spread them across the baking sheet, cut side down, in a single layer.
- Place the chicken skin side up on top of the potatoes. Leave a little space between the pieces.
- Roast for 40 to 45 minutes, until the skin is deep golden and crisp, and the potatoes are tender and browned.
- Check the chicken with an instant-read thermometer in the thickest part, away from the bone. It must reach at least 165°F (74°C). Thighs are often most tender at 175°F to 185°F (80°C to 85°C), so many cooks let them go a little longer.
- Squeeze the lemon juice over everything and let it rest for 5 minutes. Sprinkle with parsley and serve.
Why this works
- Thighs are forgiving. They contain more fat than breasts and stay juicy even if the timing is a little off.
- High heat crisps the skin. A 425°F oven renders the fat and browns the skin without drying out the meat.
- Potatoes underneath cook in the chicken fat. This gives them a rich flavor and crisp edges.
- Lemon juice goes on at the end. Roasting lemon juice for a long time can make it taste dull or bitter. Zest in the rub and juice at the end gives a brighter result.
Tips for the best result
- Do not crowd the pan. If everything is tightly packed, it will steam. Use two pans if needed. Our guide to roasting vegetables explains why.
- Cut the potatoes evenly, so they finish at the same time.
- Take the chicken out of the fridge for 15 to 20 minutes before roasting, so it cooks more evenly.
- Salt ahead of time if you can. Seasoning the chicken an hour or even a day ahead gives juicier, more flavorful meat.
Variations
- Add vegetables. Halved Brussels sprouts, carrots or red onion wedges can go on the pan, with carrots and onion added with the potatoes.
- Change the flavor. Swap the oregano for rosemary or smoked paprika, or add a tablespoon of Dijon mustard to the rub.
- Use chicken drumsticks. They take about the same time. Boneless thighs cook faster, about 25 to 30 minutes, and need the potatoes to have a head start.
Make a sauce from the pan
Spoon the drippings into a small pan with a splash of broth and a squeeze of lemon for a quick sauce. Our guide on making a pan sauce shows the method.
Storing and reheating
Cool leftovers and refrigerate within two hours. They keep for three to four days. Reheat in a 400°F oven for 10 to 15 minutes to bring back some crispness, until the chicken is heated through to 165°F. The microwave works but will soften the skin.
Questions
Why is my chicken skin not crisp? Usually from wet skin, an oven that was not hot enough, or too much food on the pan.
Can I use chicken breasts? Bone-in breasts work but are leaner and dry out more easily. Roast them separately and remove them when they hit 165°F.
