50 minutes
A delicious meal featuring crispy chicken thighs seasoned with oregano and served with golden brown lemon-infused potatoes.
Lemons, one halved and thinly sliced into quarters, one cut into wedges for serving
each
Chicken Thighs, bone-in, skin-on, patted dry
0 lb
Yukon Gold Potatoes, scrubbed, halved, and cut into 1/2-inch wedges
0 lb
teaspoons
teaspoons
teaspoons
tablespoons
1. Preheat Oven and Prepare Lemons
Set the oven to 425°F. Optionally, line a sheet pan with parchment for easier cleanup. Remove ends from one lemon, cut in half crosswise, and slice one half into rounds. Cut rounds into quarters for the bowl, and discard seeds. Reserve the other half for finishing the dish. Cut the remaining lemon into wedges for serving.
2. Marinate Chicken and Potatoes
In a large bowl, combine lemon quarters, chicken, potatoes, oregano, salt, and pepper. Use hands to ensure even coating. Drizzle olive oil and toss again for a thorough mix.
3. Arrange on Pan and First Roast
Place chicken thighs skin side up on one side of the sheet pan. Spread potatoes and lemon quarters on the other side in one layer. Roast for 20 minutes, then stir potatoes and spread back into an even layer.
4. Continue Roasting
Roast for an additional 15-20 minutes until chicken is cooked through and everything is golden brown.
5. Finish and Serve
Squeeze reserved lemon half over the chicken and potatoes. Stir to mix juices and browned bits from the pan. Sprinkle with extra oregano and salt. Serve with lemon wedges and a selection of condiments on the side.
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