# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon salt
05 - ½ teaspoon freshly ground black pepper
→ Potatoes & Vegetables
06 - 1.5 pounds Yukon Gold potatoes, cut into wedges
07 - 1 medium red onion, cut into thick wedges
08 - 3 garlic cloves, minced
09 - 1 tablespoon olive oil
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Marinade & Finish
12 - Juice and zest of 1 large lemon
13 - 2 tablespoons olive oil
14 - 1 teaspoon dried oregano
15 - ½ teaspoon smoked paprika (optional)
16 - Fresh parsley, chopped, for garnish
17 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
02 - Combine lemon juice and zest, 2 tablespoons olive oil, 1 teaspoon oregano, and smoked paprika if using in a small bowl.
03 - Pat chicken thighs dry and rub evenly with 1 tablespoon olive oil, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
04 - Toss potatoes, red onion, and garlic with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
05 - Spread potatoes and onions in a single layer on the sheet pan and nestle chicken thighs on top.
06 - Drizzle the marinade evenly over the chicken and vegetables.
07 - Roast for 40 to 45 minutes until the chicken skin is golden and a thermometer reads 165°F, and the potatoes are tender with slight crispness.
08 - Broil for 2 to 3 minutes if a crisper finish is desired.
09 - Let dish rest for 5 minutes before garnishing with chopped parsley and serving with lemon wedges.
