Easy chicken thighs with lemon thyme potatoes
User Reviews
4.3
Easy chicken thighs with lemon thyme potatoes
Description
Easy chicken thighs with lemon thyme potatoes starts by seasoning chicken thighs well and searing them skin-side down in a hot pan to render fat and crisp the skin. Meanwhile, baby potatoes are parboiled until just tender. After turning the chicken briefly, it’s removed while the pan is enriched with butter, garlic, lemon zest, and thyme, coating the potatoes before adding white wine or chicken stock for simmering.
The chicken is returned atop the potatoes and drizzled with lemon juice before baking in the oven. This method ensures the chicken cooks through while the potatoes soak up the aromatic sauce, finishing tender and flavorful. The pan-searing step locks in juices and adds textural contrast with crisp skin.
The meal works well as a simple, comforting supper combining rich meat with bright citrus and herbal notes in the potatoes.
Ingredients
- 6 large chicken thighs bone-in, skin-on
- 2 tbsp butter
- 500 g (1lb) baby potatoes halved and parboiled, or new potatoes
- 3 tbsp thyme fresh
- 1 lemon zested + juiced
- 2 tsp garlic crushed/minced
- 1 cup white wine or chicken stock
Instructions
- Preheat the oven to 200ºC/390ºF.
- Pat chicken dry with paper towel then season generously with salt on both sides.
- Place the thighs, skin-side down in a deep pan/skillet (I use a sauté pan). Place the pan over medium-high heat and allow the thighs to cook, rendering their fat, until the skin is deep golden and crisp.
- While the chicken is cooking, parboil the halved potatoes until just tender. Drain and set aside.
- Once the chicken is crisp, turn over and cook for another 2-3 minutes on the other side.
- Remove from the pan and set aside. Add the butter, garlic, lemon zest and thyme to the pan. Allow to cook for a few seconds then add the drained potatoes.
- Stir to coat the potatoes in the butter then pour in the wine or stock. Allow to come to a simmer then add the thighs back on top of the potatoes.
- Drizzle with lemon juice and season with pepper.
- Place the pan in the oven and allow to bake for 10-15 minutes until the chicken is cooked through. Remove then serve sprinkled with thyme and lemon slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 120mg | 5% |
| Potassium | 708mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 32mg | 36% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
