Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 2 lbs Yukon Gold potatoes, cut into 2-inch chunks
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • ½ cup extra virgin olive oil
  • ⅓ cup freshly squeezed lemon juice
  • 2 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 tbsp dried Greek oregano
  • 1 tsp dried rosemary, crushed

Instructions:

  1. Whisk together the olive oil, lemon juice, zest, garlic, oregano, and rosemary in a large mixing bowl.
  2. Toss the chicken thighs and potato chunks in the marinade until every surface is well coated.
  3. Allow the mixture to marinate at room temperature for at least 30 minutes.
  4. Preheat oven to 425°F (220°C). Spread the chicken and potatoes onto a large rimmed baking sheet in a single layer, arranging the chicken skin-side up.
  5. Roast for 40-45 minutes until the chicken skin is deep brown and potatoes are tender when pierced with a fork.
  6. Remove from oven and transfer chicken to a platter. Let the meat rest for 5-10 minutes before serving.
  7. Pour any remaining pan juices over the roasted potatoes and serve.