Lemon-Oregano Sheet-Pan Chicken Thighs with Potatoes

Steps

1. 1

   Heat the oven to 425°F with a rack in the upper-middle position.

2. 2

   In a large bowl, whisk the olive oil, the zest and juice of 1 lemon, the garlic, oregano, salt and pepper.

3. 3

   Toss the potatoes and onion with about a third of the lemon mixture and spread them on a rimmed sheet pan. Toss the chicken in the remaining mixture and nestle it skin side up among the vegetables, leaving a little space around each piece. Slice the second lemon into thin rounds and tuck them in.

4. 4

   Roast until the skin is crisp and browned, the potatoes are tender, and the thickest thigh reads at least 165°F (thighs are juiciest around 175°F), 40 to 45 minutes.

5. 5

   Scatter the olives over the pan for the last 5 minutes if using. Sprinkle with parsley and spoon the pan juices over everything before serving.