Lemon Herb Chicken Sheet-Pan Dinner

Ingredients

• 2 pieces chicken thighs, boneless skinless
• 12 oz baby potatoes
• 1 large lemon
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley(optional)

Instructions

1. 1

   Heat oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil it.

2. 2

   Prep (10 minutes): Halve baby potatoes. Pat chicken thighs dry. Mince garlic. Zest the lemon and cut it in half.

3. 3

   In a bowl, mix olive oil, lemon zest, garlic, oregano, thyme, salt, and pepper. Toss potatoes with half the mixture and spread on the sheet pan. Place chicken thighs on the pan and rub with the remaining mixture.

4. 4

   Cook (25 minutes): Roast until chicken is cooked through and potatoes are tender and golden, about 25 minutes (flip potatoes once halfway if needed).

5. 5

   Finish: Squeeze the juice from the lemon over the hot chicken and potatoes. Sprinkle with parsley if using, then serve.