Ingredients:

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 4 (6 oz) bone-in, skin-on chicken thighs
  • 1½ lb Yukon Gold potatoes, cut into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
  3. Add the potato chunks and onion wedges to the bowl and toss until every piece is thoroughly coated in the marinade.
  4. Arrange the marinated potatoes and onions in a single layer on a large rimmed sheet pan.
  5. Nestle the 4 chicken thighs among the vegetables, skin-side up.
  6. Place the lemon slices directly on top of the chicken thighs.
  7. Roast for 35–45 minutes until the chicken skin is a dark golden color and the potatoes have golden-brown, crisp edges.
  8. Check that the chicken is done when the internal temperature reaches 165°F (74°C).
  9. Remove the pan from the oven and let the meat and vegetables rest for 5 minutes before serving.