The Zest of Both Worlds
Grilled Lemon-Garlic Chicken Thighs with Thyme-Roasted Potatoes
55 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
This Mediterranean-inspired dinner combines juicy, marinated chicken thighs and crispy roasted potatoes all singing with lemon, garlic, and thyme. You'll master the art of well-balanced marinades and why fresh herbs and citrus make grilled meats unforgettable.
Equipment needed
- Grill
- Parchment paper
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- 02In a large bowl, toss the potato wedges with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 tablespoon fresh thyme. Spread the potatoes in a single layer on the prepared baking sheet.
- 03Roast potatoes for 35 to 40 minutes, flipping halfway through, until golden and crisp on the edges.
- 04Meanwhile, in a medium bowl, whisk together 1/4 cup olive oil, the zest and juice of 2 lemons, minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 tablespoon fresh thyme, and honey.
- 05Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over them. Seal or cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours.
- 06Preheat your grill to medium-high heat and oil the grates.
- 07Remove chicken from the marinade and let any excess drip off. Grill the chicken thighs for 5 to 6 minutes per side, or until they register 165°F internal temperature and have good grill marks.
- 08Transfer the grilled chicken to a platter and tent loosely with foil. Remove potatoes from the oven and transfer to the platter.
- 09Serve the grilled lemon-garlic chicken thighs with the thyme-roasted potatoes, garnished with extra thyme and lemon wedges.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.