These lemon chicken thighs are yummy, flavorful, and extra nutritious. A great dinner for the family. Dairy-free, gluten-free, and Whole30-friendly.
Filling, quick and tasty! These Lemon Chicken Thighs are perfect for a mid-week meal, and they are super healthy too!
Chicken thigh is so moreish with its succulent texture and full flavor, and the extra bonus is the fact it’s inexpensive to buy.
Sweet potatoes are not just delicious, they are a welcome change from the usual white potatoes, and they are so good for you.
They are also perfect for soaking up the juicy lemon and garlic flavor, so prepare to enjoy the maximum taste of Lemon Chicken Thighs, in minimal time.
Lemon Chicken Thighs
Olive Oil – You don’t need to use expensive extra-virgin olive oil here, but try and still use a good quality brand with a lovely peppery flavor.
Chicken Thighs – Choose free-range, corn fed or organic chicken if you can as they have more nutrition and will have more taste! You could use chicken drummers here too.
Salt – Sea salt does provide the best flavor here, so try and opt for this rather than regular table salt; however, either would be fine.
Black pepper – freshly ground if possible, but you could use the already ground version.
Sweet potatoes – Yams or sweet potatoes, orange or yellow flesh are great, so choose what’s available. You could use butternut squash or pumpkin if you like.
Lemon – Use at room temperature to yield the most juice.
Garlic – You could use black garlic, smoked garlic, or regular garlic here.
Parsley – Fresh parsley does go well with this dish, but you could use dried parsley or another fresh herb, like thyme or rosemary.
How To Cook Lemon Chicken Thighs
Heat the oven to 425F.
Add the olive oil to a skillet and heat it to medium-high heat.
Add the chicken thighs to the skillet, skin side down, and sprinkle the meat with salt with black pepper.
Cook for 5 minutes to brown well.
Flip the chicken over and then cook for a further 2 minutes to brown the other side too.
Remove from the heat.
Place the chicken thighs onto a baking sheet and pour in all of the leftover oil in the skillet.
Add the sweet potatoes and spread them out evenly on the baking sheet.
Squeeze out all of the juice from the lemon and pour it all over the chicken and sweet potatoes. Using a press, mince the garlic and then add the garlic cloves to the top of the chicken and sweet potatoes.
Using a spatula, toss the ingredients together to coat everything well.
Place into the oven for 30 minutes and bake until the chicken is fully cooked.
Sprinkle over the parsley before serving.
What Sides Can You Have These Chicken Lemon Thighs?
This dish goes well with dark green leafy vegetables. They are full of iron and Vitamins A, C, E, and K and pair perfectly with the sweetness of the potatoes.
Leafy greens such as spinach, kale, cabbage, and cavolo nero are great!
Steamed broccoli or cauliflower would also be good options and provide an extra boost of B Vitamins, calcium, and magnesium.
A mixed salad would be a delicious addition – try a mix of shredded iceberg lettuce, sliced cucumber, arugula, shredded salad onions, and micro herbs for a vibrant green glow next to the orange of the potatoes.
What Changes Could I Make to Use the Recipe Again?
This dish makes a great mid-week meal as it’s quick to prepare – perfect if you are working in the daytime and want to throw something in the oven. Making a couple of adaptions can help you use this over and over!
Use a different cut of chicken – legs and drumsticks work well, but chicken breast may dry more quickly, so keep the skin on.
You could add some different flavors to the bake. Try grating over fresh ginger root to pair with the lovely lemony taste.
Add some ground cumin to the salt and pepper and toss together before adding the lemon juice and garlic.
Like it spicy? Dice some red chili and mix this with the minced garlic before adding to the chicken.
You could remove the tray halfway through cooking and add some sliced zucchini and cherry tomatoes if you wanted to add some extra veggies. Then return to the oven and carry-on baking until the chicken is cooked through.
How Long Will This Keep?
Once cooked, place in an airtight container in the fridge and use it within 3 days. You can reheat in the oven but ensure the chicken is heated through thoroughly.
This dish would also freeze well. Wrap well and place in the freezer and use within 4-6 weeks.
You can also prepare this dish ahead of time – chop, mince, and toss everything together and keep it in the fridge until you are ready to tip onto a baking tray to cook. It will be dinner in a flash!
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- 3 tbsp olive oil
- 6 chicken thighs (boned and skin-on)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
- 1 lemon (juiced)
- 10 cloves of garlic
- fresh parsley (chopped)
- Heat the oven to 425F.
- Add the olive oil to a skillet and heat it to medium-high heat.
- Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
- Flip them over and cook for another 2 minutes to brown. Remove from the heat.
- Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
- Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
- Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
- Sprinkle parsley before serving.
Nutrition Information:Yield: 4 plates Serving Size: 1 plate
Amount Per Serving: Calories: 505Total Fat: 29gSaturated Fat: 6.5gTrans Fat: 0.1gUnsaturated Fat: 20.1gCholesterol: 121mgSodium: 579mgCarbohydrates: 39gNet Carbohydrates: 33gFiber: 6gSugar: 7.7gProtein: 25g