Sheet-Pan Lemon Chicken and Potatoes
Crisp-edged chicken thighs and potatoes roasted on one pan with lemon, garlic, and oregano.
Ingredients
- 1½ lb Yukon Gold potatoes cut into 1-inch pieces
- 2 lb boneless skinless chicken thighs
- 3 tbsp olive oil
- 4 cloves garlic smashed
- 1 lemon halved
- 2 tsp dried oregano
- 2 tsp kosher salt
- 1 tsp black pepper
Steps
Heat the oven to 425°F with a rack in the upper third.
On a sheet pan, toss 1½ lb Yukon Gold potatoes with 1½ tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Roast 15 minutes.
Meanwhile, rub 2 lb boneless skinless chicken thighs with 1½ tbsp olive oil, 2 tsp dried oregano, 4 cloves garlic, 1 tsp kosher salt, and ½ tsp black pepper.
Push the potatoes to the edges, add the chicken and 1 lemon cut side down, and roast until the chicken reaches 175°F inside.
Squeeze the roasted lemon over everything before serving.
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