Crisp-Skinned Lemon-Herb Chicken Thighs

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Chicken thighs roasted until golden with a bright lemon-herb crust, served with roasted potatoes. This French-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 2 tsp finely chopped fresh rosemary
• 2 cloves, minced garlic
• 1.5 lbs, quartered potatoes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then rub with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Arrange 8 chicken thighs skin-side up on a parchment-lined baking sheet. Sprinkle with 2 minced garlic cloves, 2 tsp chopped rosemary, and 1 tsp lemon zest.
3. Step 3: Toss 1.5 lbs quartered potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange around the chicken.
4. Step 4: Roast for 30 minutes, then flip chicken thighs and drizzle with 1 tbsp lemon juice. Continue roasting for 15-20 minutes until chicken reaches 165°F internally and skin is crisp.
5. Step 5: Let rest for 5 minutes before serving with pan juices.