Juicy chicken thighs and golden potatoes roasted with lemon, garlic, and herbs for a vibrant Greek-inspired dish.
# What's Needed:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 lbs Yukon gold or red potatoes, cut into wedges
03 - 1 medium red onion, sliced
→ Marinade
04 - 1/4 cup extra-virgin olive oil
05 - 3 tablespoons fresh lemon juice (about 1 large lemon)
06 - 2 teaspoons lemon zest
07 - 4 garlic cloves, minced
08 - 2 teaspoons dried oregano
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon smoked or sweet paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Finishing
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# How To Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleaning.
02 - In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and black pepper until combined.
03 - Add chicken thighs, potato wedges, and sliced onion to the marinade. Toss thoroughly to ensure even coating.
04 - Place chicken thighs skin-side up on the prepared sheet pan. Distribute potatoes and onions around the chicken in a single layer.
05 - Cook in the oven for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
06 - For crispier skin and potatoes, broil for 2 to 3 minutes at the end of roasting.
07 - Remove from oven, sprinkle with chopped fresh parsley, and serve with lemon wedges.
