Sheet-Pan Lemon Garlic Chicken Thighs with Crispy Potatoes

Sheet-Pan Lemon Garlic Chicken Thighs with Crispy Potatoes

This is the kind of dinner you make on a tired Tuesday: one sheet pan, about 15 minutes of hands-on work, and everything comes out golden and juicy together. The bright lemon and garlic keep it from tasting heavy, and the potatoes soak up the pan juices. It is fast food in the best sense, and it tastes like you tried.

You need

• 1 1/2 pounds [680 g] baby potatoes, halved
• 2 pounds [900 g] bone-in, skin-on chicken thighs (about 8)
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more for the chicken
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 4 cloves garlic, finely grated
• 1 lemon, zested and juiced (about 3 tablespoons juice)
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley, for finishing

Method

1. Heat the oven to 425 F [220 C] with a rack in the center. Line a rimmed sheet pan with foil or parchment.
2. Toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and the pepper. Spread them cut side down on the sheet pan and roast for 15 minutes, until the cut sides start to brown.
3. While the potatoes roast, pat the chicken thighs very dry and season both sides with salt and the smoked paprika. Mix the garlic, lemon zest, oregano, remaining 2 tablespoons olive oil and 2 tablespoons of the lemon juice.
4. Push the potatoes to the edges of the pan. Arrange the chicken skin side up in the middle and spoon the garlic-lemon oil over the thighs.
5. Roast 25 to 30 minutes more, until the skin is deep golden and crisp and an instant-read thermometer in the thickest part of the thigh, away from the bone, reads 175 F [80 C]. Juices should run clear.
6. Turn on the broiler for 1 to 2 minutes if the skin needs more color, watching closely so it does not burn.
7. Rest 5 minutes. Squeeze the remaining lemon juice over everything, scatter with parsley and serve from the pan.