Tender chicken and golden potatoes infused with garlic, oregano, and bright lemon in a Mediterranean style.
# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon salt
05 - ½ 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 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Marinade & Finish
12 - Juice and zest of 1 large lemon
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - ½ teaspoon smoked paprika (optional)
16 - Fresh parsley, chopped, for garnish
17 - Lemon wedges, for serving
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, combine lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika if using.
03 - Pat chicken thighs dry and rub evenly with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
04 - In a large bowl, toss potato wedges, red onion, and minced garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
05 - Place potatoes and onions in a single layer on the prepared baking sheet. Nestle the 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 crisp.
08 - Broil for 2 to 3 minutes for extra crispness if desired.
09 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.
