Juicy chicken thighs roasted with lemon, oregano, garlic, and golden potatoes for an easy Mediterranean dish.
# What You 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
# How to Make:
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, dried oregano, and smoked paprika (if using) in a small bowl.
03 - Pat chicken thighs dry and rub with 1 tablespoon olive oil, dried oregano, salt, and freshly ground black pepper.
04 - Toss potatoes, red onion, and minced garlic with 1 tablespoon olive oil, salt, and black pepper in a large bowl.
05 - Arrange potatoes and onions evenly on the sheet pan and nestle the chicken thighs on top.
06 - Drizzle the marinade uniformly over the chicken and vegetables.
07 - Cook 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 at the end of roasting.
09 - Remove from oven, allow to rest for 5 minutes, garnish with fresh parsley, and serve alongside lemon wedges.
