Roasted chicken thighs and Yukon Gold potatoes with garlic, oregano, and fresh lemon for a vibrant dish.
# Ingredient List:
→ 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
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, combine lemon juice and zest with 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika if using.
03 - Pat chicken thighs dry and rub with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper.
04 - In a large bowl, toss potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
05 - Spread potatoes and onions evenly on the sheet pan and nestle the chicken thighs on top.
06 - Drizzle the prepared marinade evenly over the chicken and vegetables.
07 - Roast for 40 to 45 minutes until chicken skin is golden and internal temperature reaches 165°F, and potatoes are tender with a slight crisp.
08 - For extra crispness, broil for 2 to 3 minutes as desired.
09 - Remove pan from oven and let rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges.
