Sheet Pan Chicken Thighs with Lemon and Potatoes

Naturally gluten free, and the potatoes cook in the chicken fat.

⏱ 55 min · easy · 🍽 serves 4

Ingredients

• 8 bone-in chicken thighs
• 2 lb baby potatoes, halved
• 1/4 cup olive oil
• 2 lemons, one juiced one sliced
• 6 garlic cloves, smashed
• 1 tbsp dried oregano
• 2 tsp kosher salt
• Black pepper

Steps

1. Heat the oven to 425F. Toss the potatoes with half the oil, salt and pepper on a sheet pan.
2. Rub the chicken with the rest of the oil, the lemon juice, garlic and oregano. Season well.
3. Set the chicken skin side up on the potatoes and tuck lemon slices around.
4. Roast 45-50 minutes until the skin is deep brown and the potatoes are crisp at the edges.
5. Rest 10 minutes before serving.