Get the Recipe:
Lemon Herb Chicken Thighs with Crispy Smashed Potatoes
Deeply golden crispy skin chicken thighs marinated in fresh lemon, rosemary, and garlic served alongside the most satisfying crispy smashed potatoes. My family rated this a 10 out of 10 and my oldest could not stop picking at it before it hit the table.
Ingredients
For the chicken:
- 6 to 8 bone-in skin-on chicken thighs
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 6 cloves garlic, minced
- 3 tbsp olive oil
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh rosemary, finely chopped
For the crispy smashed potatoes:
- 2.5 lbs small gold or baby potatoes
- 4 tbsp olive oil
- 6 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp fresh parsley, chopped
- Freshly grated Parmesan for finishing
To serve:
- Extra fresh lemon wedges
- Extra fresh parsley
- Flaky sea salt for finishing
Equipment
Instructions
Step 1:
- Place potatoes in a large pot of heavily salted cold water. Bring to a boil and cook until completely fork tender all the way through. About 20 to 25 minutes. Drain and let steam dry 5 minutes.
Step 2:
- Combine olive oil, minced garlic, lemon zest, fresh lemon juice, oregano, smoked paprika, finely chopped fresh rosemary, and fresh parsley. Stir well.
Step 3:
- Season chicken thighs generously on both sides with salt, pepper, and garlic powder. Coat with herb marinade pressing firmly into the skin on both sides.
Step 4:
- Preheat oven to 425 degrees F.
Step 5:
- Place boiled potatoes on a generously oiled sheet pan. Press each potato flat with the bottom of a heavy glass until you feel the skin burst. About half an inch thick. Drizzle generously with olive oil. Season with salt, pepper, and garlic powder. Scatter minced garlic over each potato.
Step 6:
- Roast smashed potatoes at 425 degrees F for 25 to 30 minutes until edges are deeply golden and crispy.
Step 7:
- Place marinated chicken thighs skin side up on a separate sheet pan. Add to the oven when potatoes have been roasting 20 minutes. Roast chicken 35 to 40 minutes until skin is deeply golden and internal temperature reaches 165 degrees F near the bone.
Step 8:
- Remove both from oven. Finish potatoes immediately with freshly grated Parmesan and chopped parsley. Squeeze fresh lemon over chicken and finish with extra parsley. Serve with lemon wedges and flaky sea salt.
Notes
Boil potatoes completely through before smashing. More done than you think necessary. Undercooked potatoes will not smash properly and will not get crispy.
Let potatoes steam dry after boiling. Moisture is the enemy of crispiness.
Be very generous with olive oil on the smashed potatoes. That is what creates the golden crispy edges.
Plan for 35 to 40 minutes of oven time for the chicken. Bone-in chicken thighs always take longer than boneless. Check internal temperature at 35 minutes.
Always use fresh rosemary not dried. Dried is too harsh for this marinade.
Finish potatoes with Parmesan immediately out of the oven while still hot.
The lemon squeeze over the chicken right before serving is non-negotiable.
Store separately in airtight containers up to 4 days. Reheat chicken in a 375 degree F oven to re-crisp the skin.
Serving: 6g, Calories: 520kcal, Carbohydrates: 28g, Protein: 44g, Fat: 24g, Fiber: 3g
Did you make this recipe?Please leave a star rating and review below!