Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken thighs
  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch wedges
  • 1 large head of garlic, halved crosswise
  • 1 large lemon, half sliced and half juiced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh oregano, chopped
  • 4 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1.5 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven. Set your rack to the middle position and crank it to 400°F (200°C). Note: This ensures the heat hits the pan evenly from top and bottom.
  2. Whisk the marinade. Combine olive oil, lemon juice, minced garlic, rosemary, oregano, paprika, salt, and pepper in a small bowl.
  3. Prep the chicken. Pat the 1 kg of thighs bone dry with paper towels. Note: This is the secret to skin that sounds like a cracker when you tap it.
  4. Toss the potatoes. Place the 1.5 lbs of wedges in a bowl and pour over half the marinade, tossing until they look glossy and coated.
  5. Coat the protein. Rub the remaining marinade over the chicken, making sure to get some under the skin if possible.
  6. Arrange the pan. Place the chicken on the sheet pan, then scatter potatoes around them. Ensure nothing is overlapping to allow for maximum crispness.
  7. Add the aromatics. Nestled the halved garlic head and lemon slices among the chicken and potatoes.
  8. Initial roast. Slide the pan into the oven for 30 minutes. Listen for the sizzle as the fat starts to render.
  9. The final crisp. Continue roasting for another 15 minutes until the skin is dark golden and the potatoes are fork tender.
  10. Rest before serving. Let the pan sit on the counter for 5 minutes. Note: This allows the juices to redistribute so they don't flood the plate when you cut in.