MADE TO SHARE
Lemon Garlic Chicken Thighs with Crispy Potatoes
Golden chicken thighs with crispy parmesan potatoes and bright lemon garlic pan juices.
EASY
1 HOUR
SERVES 4
ABOUT THE RECIPE
Lemon garlic chicken thighs are doing weeknight dinner properly here. The chicken roasts until golden, the potatoes get their crispy parmesan edges, and the lemony pan juices pull everything together at the end. Bright, comforting and exactly the sort of tray bake that earns repeat status.
THE RECIPE
Ingredients
Crispy 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
Lemon Garlic Chicken Thighs
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
1.
Preheat your oven to 200°C fan-forced.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.
7.
Sprinkle the grated Parmesan over the potatoes during the final 5 minutes of cooking, allowing it to melt and form a golden, crispy crust.
8.
Remove from the oven. Drizzle everything with fresh lemon juice and scatter over chopped parsley.
9.
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.
SAMANTHA'S NOTES
Dry the chicken
Give potatoes space
Finish with parmesan
Spread the potatoes in a single layer and turn them halfway through their first roast. Crowding the tray makes them steam instead of crisp.
Add the parmesan in the final few minutes so it turns golden without burning. A squeeze of lemon right before serving lifts the whole tray.
Pat the chicken thighs dry before seasoning. A hot pan and dry skin give you the best chance of a golden, crisp finish.
KEEP COOKING
More from Samantha's Kitchen
A few more recipes to cook, save and come back to.
HUNGRY FOR MORE?
New recipes from my kitchen to yours.
Join the Slick List for new Original Recipes, kitchen notes and fresh ideas, sent straight to your inbox.
Fresh recipes, Friday drinks and vintage cookbook gems. Straight to your inbox.
