Ingredients
Equipment
Method
Preheat and Prep Chicken
- Preheat your oven to 400°F (200°C). Drizzle the chicken thighs generously with olive oil and season them well with salt and pepper. Set aside.
Prepare the Potato Marinade
- In a large mixing bowl, combine the cut potatoes, 1 tsp salt, 3/4 tsp pepper, the juice of one lemon, dried oregano, dried thyme, chopped garlic, water, Dijon mustard, and 1/4 cup extra virgin olive oil. Toss everything together until the potatoes are evenly coated.
Assemble the Sheet Pan
- Pour the seasoned potatoes onto a large baking sheet, spreading them into a single layer. Cut the remaining two lemons into halves and arrange them face-up amongst the potatoes. Nestle the seasoned chicken thighs on top of the potatoes.
Roast to Perfection
- Place the sheet pan in the preheated oven. Bake for approximately 50-60 minutes, or until the potatoes are fork-tender and beautifully roasted, and the chicken has reached an internal temperature of 165°F (74°C). The chicken skin should be golden brown and crispy.
Rest and Serve
- Once cooked, remove the sheet pan from the oven. Let the chicken rest on the pan for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and tender chicken.
Notes
For the crispiest chicken skin, pat your thighs thoroughly dry with paper towels before seasoning. Ensure there’s space between the chicken and potatoes, as overcrowding leads to steaming. Cut potatoes into consistent 1-inch pieces for even cooking. Roasting lemon halves concentrates their juice and infuses the dish with lemony essence. Allowing the chicken to rest for 5 minutes after baking is key to juicy, tender meat.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.