Lemon Garlic Chicken Thighs with Crispy Potatoes

This is the kind of dinner that earns a place in the regular rotation because the main dish and side cook together.

The chicken thighs sit directly over the potatoes, so the lemony garlic pan juices season everything underneath while the oven does most of the work.

The key is giving the potatoes enough room and starting them in a hot oven.

Small pieces brown faster, and turning them once keeps the bottom from steaming.

Bone-in, skin-on thighs are forgiving, stay juicy, and give you the crisp skin that makes the dish feel more complete than the effort suggests.

Serve it with a simple salad, steamed green beans, or just a spoonful of the pan juices over each plate.

If you want to prep ahead, cut the potatoes and mix the marinade earlier in the day, then combine everything right before roasting so the potatoes do not absorb too much liquid.

For something else to cook in the same spirit, try Miso Butter Salmon Rice Bowls or One-Pot Sausage Kale Orzo.