Imagine a dinner that's not just a meal, but a culinary experience that transforms your kitchen into a gourmet restaurant - without the complicated cleanup. This One Pan Lemon Thyme Roasted Chicken Thighs is that magical recipe that combines simplicity, incredible flavor, and minimal dishes. With golden-crispy chicken skin, tender meat, and perfectly roasted vegetables, this dish is about to become your new weeknight superhero that looks and tastes like it took hours to prepare.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 teaspoons dried thyme
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 cup baby potatoes, halved
- 1 cup green beans, trimmed
Instructions
- Preheat the oven to 425°F (220°C). Ensure an oven rack is positioned in the middle of the oven.
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, dried thyme, salt, and black pepper. Whisk the ingredients together to create a marinade.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. Add the chicken thighs to the marinade, turning them to coat evenly. Let them marinate for 10-15 minutes at room temperature.
- Prepare the baby potatoes by washing and cutting them in half. Trim the ends of the green beans.
- Select a large cast-iron skillet or oven-safe roasting pan. Arrange the halved potatoes and green beans around the chicken thighs, creating a single layer.
- Place the marinated chicken thighs skin-side up on top of the vegetables. Ensure the chicken is not overcrowded to allow even roasting.
- Drizzle any remaining marinade over the chicken and vegetables. Sprinkle additional salt and pepper if desired.
- Transfer the skillet to the preheated oven and roast for 40-45 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let the dish rest for 5-10 minutes. This allows the juices to redistribute, ensuring moist chicken.
- Garnish with fresh thyme sprigs or chopped parsley if desired. Serve hot directly from the pan.
Tips
- Pat chicken thighs completely dry before marinating to ensure the crispiest skin possible.
- Let chicken marinate at room temperature for better flavor absorption and more even cooking.
- Use a cast-iron skillet for the most even heat distribution and beautiful browning.
- Don't overcrowd the pan - this ensures vegetables roast instead of steam.
- Use an instant-read meat thermometer to guarantee chicken is perfectly cooked at 165°F.
- Allow the dish to rest after cooking to let juices redistribute, keeping the meat incredibly moist.
- For extra flavor, consider adding fresh herbs like chopped parsley or additional thyme before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 12g
Protein: 28g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 140mg
