Lemon-Scented Crispy Chicken Thighs, Potatoes & Bab

Name: Lemon-Scented Crispy Chicken Thighs, Potatoes & Baby Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 baguette, cubed; 12 ounces small red new potatoes, halved; canola oil; 8 bone-in chicken thighs, skin on; kosher salt and freshly cracked black pepper; 1 large yellow onion, sliced; 6 garlic cloves, peeled and smashed; 12 ounces heirloom baby multi-colored carrots (or supermarket baby carrots, scrubbed and tops removed); 2 lemons, cut into wedges; 1 small bunch fresh lemon thyme (or thyme sprigs); fresh parsley leaves, for garnish

Servings: persons

1/2 baguette, cubed
12 ounces small red new potatoes, halved
canola oil
8 bone-in chicken thighs, skin on
kosher salt and freshly cracked black pepper
1 large yellow onion, sliced
6 garlic cloves, peeled and smashed
12 ounces heirloom baby multi-colored carrots (or supermarket baby carrots, scrubbed and tops removed)
2 lemons, cut into wedges
1 small bunch fresh lemon thyme (or thyme sprigs)
fresh parsley leaves, for garnish

1
Preheat the oven to 325 degrees F.
2
Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve.
3
Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet). Remove and reserve.
4
Turn up the oven temperature to 425 degrees F.
5
Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan.
6
Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes.
7
Garnish with parsley and serve.

707

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 baguette, cubed, 12 ounces small red new potatoes, halved, canola oil, 8 bone-in chicken thighs, skin on, and more.

Yes, Lemon-Scented Crispy Chicken Thighs, Potatoes & Baby Carrots falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon-Scented Crispy Chicken Thighs, Potatoes & Baby Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions