Roasted chicken thighs and golden potatoes infused with lemon, garlic, and oregano on one sheet pan.
# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon salt
05 - ½ teaspoon freshly ground black pepper
→ Potatoes & Vegetables
06 - 1.5 pounds Yukon Gold potatoes, cut into wedges
07 - 1 medium red onion, cut into thick wedges
08 - 3 garlic cloves, minced
09 - 1 tablespoon olive oil
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Marinade & Finish
12 - Juice and zest of 1 large lemon
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - ½ teaspoon smoked paprika (optional)
16 - Fresh parsley, chopped, for garnish
17 - Lemon wedges, for serving
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Combine lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon dried oregano, and smoked paprika if using in a small bowl to create the marinade.
03 - Pat chicken thighs dry and rub evenly with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper.
04 - In a large bowl, toss the potatoes, red onion wedges, and minced garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper until coated.
05 - Spread the potatoes and onion in a single layer on the prepared sheet pan and nestle the chicken thighs on top.
06 - Drizzle the prepared marinade evenly over the chicken and potatoes.
07 - Roast for 40 to 45 minutes until the chicken skin is golden and the internal temperature registers 165°F, and potatoes are tender and slightly crisp.
08 - Broil for 2 to 3 minutes if a crispier finish is desired.
09 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.
