Cook at home

Sheet-Pan Lemon Oregano Chicken Thighs and Potatoes

Chicken thighs roasted on one pan with potatoes, red onion and lemon, finished with fresh parsley.

Ingredients

• 2 lb chicken thigh, boneless, skinless
• 1 1/2 lb potato, cut in 1-inch chunks
• 1 red onion, cut in wedges
• 3 tbsp olive oil
• 1 lemon, zested and juiced
• 4 clove garlic, minced
• 2 tsp oregano dried
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Steps

1. Heat the oven to 425 F (220 C) and line a large rimmed sheet pan with parchment.
2. Toss the potatoes and onion wedges with 1.5 tablespoons of the olive oil, half the salt and half the oregano. Spread on the pan and roast 15 minutes.
3. Mix the lemon zest, lemon juice, garlic, remaining oil, oregano, salt and the pepper, then toss with the chicken thighs.
4. Push the vegetables aside, add the chicken to the pan and roast 25 to 30 minutes, until the potatoes are browned and the chicken reaches 165 F (74 C).
5. Sprinkle with parsley and serve with the pan juices spooned over.