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Chicken Thighs and Potatoes Recipe

Today's chicken thighs and potatoes introduce an all-time favorite baked dish to your menu: moist chicken thighs and baby potatoes coated in bold seasonings with a lemony twist, then baked until perfectly golden brown.
  • cook TIME 50 mins
  • prep TIME 5 mins
  • total TIME 55 mins
Course: Main DishCuisine: American, Global
Servings: 4 servings
Calories: 466 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (14)

  • 20 oz skin-on, bone-in chicken thighs
  • 24 oz baby potatoes quartered
  • 2 oz lemon sliced
  • 1/2 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tbsp unsalted butter
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 tsp cayenne
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp parsley chopped

INSTRUCTIONS

Prep:

1

Place the chicken thighs on a cutting board and use a sharp knife to trim off any excess fat.

2

Halve the baby potatoes lengthwise, then cut those halves in half lengthwise again to quarter.

3

Cut the lemon in half lengthwise. Place the halved lemon cut-side down on a chopping board, then cut it lengthwise into 1/2-inch thick slices.

4

Prepare a clean microplane zester. Move the lemon back and forth over the grates and rotate the lemon as you go.

5

Finely chop the fresh parsley.

Cook:

1

Season the chicken thighs: On a large platter, add 20 oz skin-on, bone-in chicken thighs, 1/2 tsp cayenne, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp ground black pepper. Rub the seasonings evenly onto both sides of the chicken thighs.

2

Microwave the baby potatoes: Place 24 oz quartered baby potatoes in a microwave-safe bowl covered with plastic wrap. Microwave it on high for 10 minutes.

3

Sear the well-seasoned chicken thighs: Place a large cast-iron pan over low heat. Sear the chicken thighs skin-side down for 7 minutes, then remove them from the heat.

4

Pan-sear the baby potatoes: Add 1 tbsp unsalted butter and the microwaved baby potatoes to the same cast-iron pan. Sear them evenly for 7 minutes. Turn off the heat, then sprinkle 1/2 tsp lemon zest, 1 tsp oregano, 1/2 tbsp lemon juice and 1 tsp thyme onto the baby potatoes.

5

Bake all the ingredients: Arrange the chicken thighs on top of the baby potatoes. Place the cast-iron pan in a preheated oven and bake it at 425°F for 25 minutes.

6

Garnish and serve: Remove the pan from the oven. Scatter 2 tbsp parsley and 2 oz sliced lemon over the top for decorations. Enjoy!

Nutrition

Serving: 1 serving | Calories: 466kcal | Protein 26.7g | Fat 26.8g | Carbohydrate 29.6g | Fiber 4.8g | Calcium 42.3mg | Iron 2.6mg | Potassium 1041.3mg | Sodium 435mg | Vitamin A 766.2IU | Vitamin C 25mg | Cholesterol 146.5mg | Trans Fat 0.1g | Saturated Fat 8.3g | Monounsaturated Fat 10.7g | Polyunsaturated Fat 5.2g | Sugar 2.5g