Baked Lemon Chicken Thighs with Potatoes

This Baked Lemon Chicken Thighs with Potatoes recipe is zesty, cozy, and ridiculously easy! Juicy, golden-brown chicken thighs and tender baby potatoes bake together in a garlicky lemon caper sauce that’s packed with flavor. Everything cooks in one skillet for a weeknight dinner that tastes amazing, with almost no effort.

Prep Time5

Cook Time25

Total Time30

Servings: Servings

Calories: 205kcal

Ingredients

For the lemon caper sauce

1 tablespoon olive oil
¼ cup fresh lemon juice
½ jar capers, drained (3.5 ounce jar)
6 garlic cloves minced
1 tablespoon fresh rosemary leaves minced

For the Chicken Bake

1 tablespoon olive oil
8 boneless, skinless chicken thighs
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 ounces baby red potatoes
1 lemon sliced

Garnish (optional)

freshly chopped parsley

Instructions

Preheat the oven to 350˚F.
Whisk all ingredients for the lemon caper sauce together.
Heat a large (at least 12 inches) oven-safe skillet over high heat. Season the chicken thighs with salt and pepper then place them in the skillet. Let cook for 2-3 minutes, or until seared, then flip and sear the other side for 1-2 minutes.
Add the potatoes to the skillet and pour the lemon caper sauce over the chicken. Lay sliced lemon over the top.
Transfer skillet to the oven and bake for 18-22 minutes or until the chicken is cooked through (165˚F internal temperature.)
Remove from oven, garnish with parsley if desired. Serve warm and enjoy!

Notes

If you don't have a large skillet, or an oven safe skillet, you can use whatever skillet you have to sear the chicken, then transfer the chicken to a baking dish for cooking. You may need to add up to 5 minutes to the baking time since the dish won't be starting hot.

Substitutions:
Use chicken breasts instead of thighs, swap thyme for rosemary, or try chopped green olives instead of capers for a slightly briny, milder flavor.

How to Store:
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

How to Freeze:
Freeze cooked chicken and potatoes in a freezer-safe container for up to 3 months.

How to Reheat:
Reheat in the oven at 350°F until warmed through, or microwave in short intervals.

How to Scale:
Double the recipe for meal prep or large gatherings, just use a larger baking pan for even cooking.

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