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Baked Chicken Thighs Recipe Recipe

These easy oven-baked chicken thighs are roasted over thinly sliced potatoes with garlic, lemon and thyme. A delicious, easy sheet pan dinner with only 10 minutes of prep time, before baking in the oven.

4.9 from 149 votes
60 mins
Total Time
4
servings
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Baked Chicken Thighs Recipe

How to Make the Best Baked Chicken Thighs Recipe

There’s something wonderfully satisfying about a one-pan dinner that comes together with minimal effort but delivers maximum flavor. This baked chicken thighs recipe does exactly that—juicy, crispy-skinned chicken nestled over a bed of thinly sliced potatoes infused with garlic, lemon, and fresh thyme. It’s comfort food at its finest.

The secret to this dish is layering the flavors. The potatoes absorb all the delicious juices from the chicken as it roasts, while the lemon slices caramelize and become wonderfully soft and edible. The whole garlic cloves turn sweet and mellow in the oven, perfect for spreading over the potatoes or eating right alongside the chicken.

With just 15 minutes of prep time and about 45 minutes in the oven, this sheet pan dinner is perfect for busy weeknights. The hands-off cooking method means you can set it and forget it while you handle other things. Serve it straight from the pan for an impressive presentation that tastes as good as it looks.

Baked Chicken Thighs Recipe

Baked Chicken Thighs Recipe

These easy oven-baked chicken thighs are roasted over thinly sliced potatoes with garlic, lemon and thyme. A delicious, easy sheet pan dinner with only 10 minutes of prep time, before baking in the oven.

4.9 from 149 votes
CourseMain
CuisineAmerican
Keywordroasted chicken thighs, baked chicken thighs, easy baked chicken thigh recipe, sheet pan chicken thighs, oven-baked chicken thigh recipes, baked chicken with garlic and lemon, roasted chicken with lemon and thyme
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4 servings
Calories375kcal
AuthorAlex Raeburn
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Ingredients

Chicken

Potatoes and Aromatics

Instructions

Preparation

  1. Preheat oven to 400°F.
  2. Line a sheet pan with parchment paper and spray or brush liberally with olive oil.
  3. Using a mandolin, slice potatoes into rounds, leaving skins on. If cutting with a knife, remember thinner is better, about ⅛ inch.

Assembly

  1. Lay the potatoes down on the greased sheet pan, just slightly overlapping. Spray or brush with olive oil and sprinkle with salt and pepper. Scatter the lemon slices around, then the garlic, optional onion and fresh thyme.
  2. Season the chicken thighs generously on both sides with salt and pepper.
  3. Nestle the seasoned chicken over the potatoes.

Baking

  1. Place the chicken in the preheated oven on the middle rack for 40-50 minutes until the internal temperature reaches 165°F at the thickest part. Be sure to use a meat thermometer.
  2. Broil for extra crispy skin if desired.
  3. Spoon the flavorful pan juices over the chicken and potatoes. Garnish with thyme sprigs. The lemon slices are edible, rinds and all—they are delicious.

Notes

  • Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
  • Thinner potato slices will result in crispier potatoes.
  • The lemon slices become soft and edible during baking.
  • For extra crispy skin, broil for 2-3 minutes at the end.
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