Lemon Herb Roasted Chicken Thighs

Marinate the chicken

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and thyme leaves. Season generously with salt and pepper. Add the chicken thighs, toss well to coat, and let them marinate for at least 10 minutes at room temperature while you prep the potatoes.

Parboil the potatoes

Place the cubed potatoes in a pot of well-salted cold water and bring to a boil over high heat. Cook for 8–10 minutes until just tender when pierced with a knife — they should still hold their shape. Drain thoroughly and set aside.

Preheat the oven

Preheat your oven to 200°C (180°C fan / 400°F).

Sear the chicken

Heat an oven-safe skillet or cast-iron pan over medium-high heat until hot. Lift the chicken thighs from the marinade (reserve the marinade) and place them skin-side down. Sear undisturbed for 4–5 minutes until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 2–3 minutes. Transfer the chicken to a plate.

Combine and roast

Tip the drained potatoes into a large roasting dish and pour over the reserved marinade, tossing to coat. Nestle the seared chicken thighs skin-side up on top of the potatoes in a single layer. Roast for 25–30 minutes, until the chicken is cooked through (internal temperature of 74°C / 165°F) and the skin is crispy.

Broil the potatoes and rest the chicken

Transfer the chicken thighs to a plate and tent loosely with foil to rest for 5 minutes. Switch the oven to broil and return the potatoes to the oven for 3–5 minutes, tossing once halfway, until golden and crisp at the edges. Serve the potatoes alongside the rested chicken thighs.