Lemon Garlic Chicken Thighs with Crispy Potatoes, Herbs & Parmesan

A bright, crispy one-tray chicken dinner.

by Samantha Tulett

Published Jan 31, 2026

RECIPE ↓

1 HOUR

EASY

SERVES 4

About the Recipe

This Lemon Garlic Chicken Thighs with Crispy Potatoes, Herbs & Parmesan is the kind of dinner that feels impressive but comes together effortlessly. Juicy, golden chicken is roasted alongside crispy potatoes tossed with fragrant herbs, smoky paprika and finished with a crunchy parmesan crust.

Everything is brought together with buttery pan juices and a bright squeeze of fresh lemon, creating a perfectly balanced meal that’s comforting yet fresh. It’s ideal for busy weeknights, casual entertaining, or when you’re craving something flavoursome without spending hours in the kitchen.

RECIPE

Lemon Garlic Chicken Thighs with Crispy Potatoes, Herbs & Parmesan

by Samantha Tulett | City Slicker

COOK TIME

45 MINS

TOTAL TIME

1 HOUR

INGREDIENTS

Potatoes

500g potatoes, cut into 2.5cm chunks

1 tbsp olive oil

½ tsp smoked paprika

1 tsp fresh rosemary, finely chopped

1 tsp fresh thyme leaves, chopped

¼ tsp chilli flakes

½ tsp salt

½ tsp freshly cracked black pepper

Chicken

4 bone-in, skin-on chicken thighs

1 tbsp olive oil

4 cloves garlic, minced

Zest of 1 lemon

½ tsp smoked paprika

¼ tsp chilli flakes

½ tsp salt

½ tsp freshly cracked black pepper

To Finish

2 tbsp unsalted butter, cubed

Juice of 1 lemon

¼ cup finely grated Parmesan

Fresh parsley, chopped, to garnish (optional)

Lemon wedges, to serve

METHOD

Preheat your oven to 200°C fan-forced.

Add the potato chunks to a large bowl with olive oil, smoked paprika, rosemary, thyme, chilli flakes, salt and pepper. Toss well to coat evenly. Spread across a large baking tray in a single layer and roast for 15 to 20 minutes, until starting to turn golden.

While the potatoes roast, trim any excess fat from the chicken thighs and pat dry with paper towel. Rub all over with olive oil, garlic, lemon zest, smoked paprika, chilli flakes, salt and pepper.

Heat a large non-stick frying pan over medium-high heat. Add the chicken thighs skin-side down and sear for 3 to 5 minutes until deeply golden and crispy. Flip and cook for a further 2 to 3 minutes, then remove from the pan.

Take the potatoes out of the oven and turn them over. Push them slightly to one side to make space, then nestle the chicken thighs onto the tray, skin-side up.

Dot the butter over the chicken and potatoes. Return to the oven and roast for 20 to 25 minutes, until the chicken is cooked through (74°C internally) and the potatoes are tender and beautifully crisp.

Sprinkle the grated Parmesan over the potatoes during the final 5 minutes of cooking, allowing it to melt and form a golden, crispy crust.

Remove from the oven. Drizzle everything with fresh lemon juice and scatter over chopped parsley.

Serve the juicy lemon garlic chicken with the crispy parmesan potatoes, spooning over any pan juices for extra flavour. Add lemon wedges on the side for squeezing.