Sheet-Pan Lemon Herb Chicken

• 8 bone-in, skin-on chicken thighs
• 1 1/2 lb baby potatoes, halved
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 lemon, zested and sliced
• 4 cloves garlic, smashed
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

1. 1Heat the oven to 425°F (220°C).
2. 2On a sheet pan, toss the potatoes and onion with 2 tbsp oil, half the salt, and the pepper. Spread out in an even layer.
3. 3Rub the chicken with the remaining oil, lemon zest, oregano, and remaining salt. Nestle skin-side up among the vegetables with the garlic and lemon slices.
4. 4Roast until the skin is deep golden and the chicken reaches 175°F (80°C), 35–40 minutes.
5. 5Scatter with parsley and squeeze the roasted lemon over everything before serving.

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