One-Pan Crispy Roasted Lemon Herb Chicken Thighs with Golden Baby Potatoes

🛒 Ingredients

• 2 lbs (approx. 4 to 6) bone-in, skin-on chicken thighs
• 1.5 lbs baby Yukon gold potatoes, halved (or quartered if large)
• 2 large fresh lemons (1 juiced and zested, 1 sliced into thin wheels)
• 6 cloves fresh garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 1 tbsp chopped fresh oregano (or 1 tsp dried)
• 1 tsp dried thyme
• 1.5 tsp kosher salt, divided
• 1/2 tsp freshly cracked black pepper
• 2 tbsp fresh flat-leaf parsley, finely chopped for garnish

👩‍🍳 Step-by-Step Instructions

1. 1
   Preheat your oven to 425°F (220°C). Position the oven rack in the upper-middle position. Line a large rimmed baking sheet with parchment paper.
2. 2
   In a small mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, oregano, thyme, 1 tsp salt, and black pepper to create the marinade.
3. 3
   Toss the halved baby potatoes with 2 tablespoons of the lemon herb marinade and spread them cut-side down across the prepared baking sheet.
4. 4
   Pat the chicken thighs completely dry with paper towels. Season the undersides and skin generously with the remaining 1/2 tsp salt.
5. 5
   Nestle the chicken thighs skin-side up among the potatoes on the sheet pan. Brush the remaining lemon herb marinade over the chicken skin.
6. 6
   Scatter the thin lemon wheels around the chicken thighs and potatoes.
7. 7
   Roast at 425°F for 35 to 40 minutes, undisturbed, until the chicken skin is deeply browned and crackling, and the internal temperature reaches 175°F (79°C). Potatoes should be fork-tender and golden.
8. 8
   Remove from the oven, let rest on the pan for 5 minutes, garnish with fresh chopped parsley, and spoon the warm pan juices over top before serving!

🥗 Nutrition Facts (Per Serving)