Baked Lemon Garlic Chicken Thighs and Potatoes

Golden baked chicken thighs and potatoes are topped with fresh parsley and lemon slices in a casserole dish.

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Baked Lemon Garlic Chicken Thighs and Potatoes

Juicy lemon garlic chicken thighs and crispy potato wedges bake together in one dish for an easy, flavorful dinner. A quick covered bake keeps everything tender before the final uncovered bake crisps the chicken and reduces the lemon garlic pan sauce.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dinner

Cuisine: American

Servings: servings

Calories: 511.64kcal

Author: Sarah Hill

Ingredients

1 - 1 ½ pound Yukon Gold or yellow creamer potatoes cut into ¾-inch wedges
4-6 bone-in skin-on chicken thighs (about 2½–3 pounds total)
Kosher salt and freshly ground black pepper for seasoning
3 tablespoons olive oil
5 garlic cloves minced
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup low-sodium chicken broth
½ cup dry white wine pinot grigio or sauvignon blanc
¼ cup chopped fresh parsley

Instructions

Preheat the oven to 450°F.
Arrange the potatoes in a baking dish and season lightly with salt and pepper.
1 - 1 ½ pound Yukon Gold or yellow creamer potatoes, Kosher salt and freshly ground black pepper
Pat the chicken dry and season both sides with salt and pepper. Place on top of the potatoes.
4-6 bone-in skin-on chicken thighs
In a small bowl, whisk together the olive oil, garlic, lemon zest, lemon juice, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
3 tablespoons olive oil, 5 garlic cloves, Zest of 1 lemon, 3 tablespoons fresh lemon juice, 1 teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper
Pour the lemon mixture over the chicken and potatoes and toss until evenly coated.
Pour the chicken broth and wine into the dish around the chicken, avoiding the skin so it can brown.
½ cup low-sodium chicken broth, ½ cup dry white wine
Cover tightly with aluminum foil and bake for 40 minutes.
Uncover, toss the potatoes, and spoon some of the pan juices over the chicken. Tuck lemon slices around the chicken if desired.
Return to the oven uncovered and bake for another 25–30 minutes, until the chicken skin is golden and the potatoes are tender when pierced with a fork. The chicken should reach 165°F internally.
Remove from the oven and let rest for 5–10 minutes. Garnish with fresh parsley and serve with the pan juices spooned over everything.
¼ cup chopped fresh parsley

Notes

Don't pour the broth and wine over the chicken skin. It needs to stay dry to crisp.
Using regular broth or table salt instead of low-sodium broth and kosher salt? Cut back the ½ teaspoon salt in the lemon mixture.
No wine on hand? Sub in extra chicken broth plus a teaspoon of lemon juice for the acidity.
Smaller thighs cook faster. Start checking internal temperature around the 20 minute mark of the uncovered bake if using 6 smaller thighs instead of 4 larger ones.
Chicken must be fully thawed before starting. Frozen thighs will throw off the timing.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The chicken freezes well for up to 2 to 3 months, but the potatoes can turn a bit grainy once thawed.

Nutrition