Description
A comforting one-pan meal featuring juicy chicken thighs and crispy Yukon Gold potatoes infused with lemon and oregano.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil (divided)
- 3 garlic cloves, minced
- 2 teaspoons fresh or dried oregano
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lemon (about 2 tablespoons)
- 1.5 pounds Yukon Gold potatoes, washed and halved
- 1 large lemon, thinly sliced
Instructions
- Wash and halve the Yukon Gold potatoes. Thinly slice the large lemon. Pat the chicken thighs dry with paper towels to ensure the skin crisps up during roasting. Mince the garlic cloves.
- Combine 2 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and optional red pepper flakes in a bowl. Add the chicken thighs and coat them thoroughly. Allow the chicken to marinate for at least 15 minutes.
- Place the potatoes in a large baking pan or roasting dish. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Nestle the marinated chicken thighs among the potatoes. Scatter lemon slices over the top.
- Bake in the preheated oven at 400°F (200°C) for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and crisp on the edges.
- Remove from the oven and let rest for a few minutes. Optionally, garnish with freshly chopped parsley or extra oregano before serving.
Notes
Letting the chicken marinate longer improves flavor. Use a meat thermometer to ensure proper doneness.
