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Lemony, Garlicky Chicken Thighs and Potatoes

A recipe by Julie Van Rosendaal

Lemony, Garlicky Chicken Thighs and Potatoes

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  • 1 lemon
  • 4 garlic cloves, crushed (divided)
  • 1/2 cup plain yogurt
  • salt
  • 6-8 boneless, skinless chicken thighs
  • 1/4 cup olive oil, plus extra for cooking
  • 2 green onions, chopped
  • 2-3 sprigs thyme
  • 1 lb new potatoes, halved

How to Make It

Grate the lemon zest into the yogurt and stir in a crushed garlic clove and a pinch of salt; set aside. In a bowl or large, heavy zip-lock bag, combine the chicken thighs, olive oil, the remaining garlic cloves, the lemon juice, green onions, thyme and a big pinch of salt. Refrigerate for at least an hour, or overnight.

Cover the potatoes with water in a saucepan, add a big pinch of salt, bring to a simmer and cook for 10 minutes, or until just tender. Heat a large, heavy skillet over medium-high heat, add a generous drizzle of oil and cook the thighs, opened up so they lay flat, until golden on both sides and cooked through. Transfer to a plate and add the potatoes to the pan; cook until golden on all sides, seasoning with salt. Serve with the chicken, drizzled with the yogurt and topped with parsley. 


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