Tender chicken thighs and potatoes roasted with lemon, garlic, and herbs for a flavorful, easy meal.
# Needed Ingredients:
→ Proteins
01 - 1.5 lbs boneless, skinless chicken thighs (about 6 pieces)
→ Vegetables
02 - 1.5 lbs Yukon Gold or red potatoes, cut into 1-inch wedges
03 - 1 medium red onion, sliced
04 - 4 garlic cloves, minced
→ Marinade & Seasonings
05 - 1/4 cup extra virgin olive oil
06 - Juice and zest of 2 large lemons
07 - 1 tablespoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon sea salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon ground cumin
→ Garnish (optional)
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges
# Preparation Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - Whisk together olive oil, lemon juice and zest, oregano, thyme, rosemary, salt, pepper, paprika, and cumin in a large bowl.
03 - Add chicken thighs, potato wedges, sliced onion, and minced garlic to the marinade; toss thoroughly to coat evenly.
04 - Spread potatoes and onions in a single layer on the prepared pan. Nestle chicken thighs among the vegetables.
05 - Roast for 35 to 40 minutes, flipping potatoes halfway through, until chicken reaches an internal temperature of 165°F and potatoes are tender.
06 - Broil for 2 to 3 minutes for extra crispness, if desired.
07 - Remove from oven, sprinkle with fresh parsley, and serve with lemon wedges.
