Roasted chicken thighs and potatoes infused with lemon, garlic, and oregano for a flavorful Mediterranean dish.
# What You'll 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 - 1/2 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 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Marinade & Finish
12 - Juice and zest of 1 large lemon
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon smoked paprika (optional)
16 - Fresh parsley, chopped, for garnish
17 - Lemon wedges, for serving
# How to Make It:
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, 1 teaspoon dried oregano, and smoked paprika if using in a small bowl.
03 - Pat chicken thighs dry. Rub each with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
04 - In a large bowl, toss potatoes, red onion, and garlic with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Place potatoes and onions in a single layer on the prepared sheet pan. Nestle seasoned 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, internal temperature reaches 165°F, and potatoes are tender with a slight crispness.
08 - For extra crispness, broil for 2 to 3 minutes at the end of cooking.
09 - Remove from oven, let rest for 5 minutes, then garnish with chopped fresh parsley and serve with lemon wedges.
