Sheet-Pan Lemon Chicken with Potatoes

Name: Sheet-Pan Lemon Chicken with Potatoes
Ingredients: 2 lb bone-in, skin-on chicken thighs; 1 1/2 lb small gold potatoes, halved; 1 red onion, cut into wedges; 4 cloves garlic, smashed; 3 tablespoons olive oil; 1 lemon, thinly sliced; 2 teaspoons dried oregano; 1 1/2 teaspoons kosher salt; Chopped parsley, for serving

Contemplate · Weeknight Table

Total Time: 1 hr
Cook Time: 45 min
Yield: 4 servings

Open in App

Boneless thighs work too; start checking them at 25 minutes.

Ingredients

2 lb bone-in, skin-on chicken thighs

1 1/2 lb small gold potatoes, halved

1 red onion, cut into wedges

4 cloves garlic, smashed

3 tablespoons olive oil

1 lemon, thinly sliced

2 teaspoons dried oregano

1 1/2 teaspoons kosher salt

Chopped parsley, for serving

Directions

Cook Time: 45 min, Total Time: 1 hr

Step 1

Heat the oven to 425°F.

Step 2

Toss the potatoes, onion, and garlic with 2 tablespoons of the oil and half the salt on a rimmed baking sheet.

Step 3

Rub the chicken with the remaining oil, oregano, and salt. Nestle it skin side up among the vegetables and tuck in the lemon slices.

Step 4

Roast until the skin is crisp and the chicken reaches 175°F, 40 to 45 minutes.

Step 5

Squeeze the roasted lemon over everything and scatter with parsley.