Lemon Garlic Chicken Thighs with Crispy Potatoes
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Difficulty: Easy
Cuisine: Mediterranean

Description:
Bone-in chicken thighs roast over potatoes until the skin is golden, the edges are crisp, and the pan juices turn bright with lemon and garlic.

Ingredients:
- 2.00 Pound chicken thighs
- 1.50 Pound Yukon Gold potatoes
- 3.00 Tablespoon olive oil
- 2.00 Tablespoon lemon juice
- 1.00 Teaspoon lemon zest
- 4.00 Clove garlic
- 1.00 Teaspoon dried oregano
- 1.50 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 0.25 Cup parsley

Instructions:
<ol><li>Heat the oven to 425 F. Pat the chicken dry and place it in a large bowl with the potatoes.</li><li>Add the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Toss until the chicken and potatoes are evenly coated.</li><li>Spread the potatoes on a rimmed sheet pan or shallow roasting dish, then nestle the chicken thighs skin-side up over the top.</li><li>Roast for 35 to 40 minutes, turning the potatoes once, until the chicken skin is deeply golden and the thickest thigh reaches 165 F.</li><li>If the potatoes need more color, move the chicken to a plate and roast the potatoes for 5 more minutes.</li><li>Rest the chicken for 5 minutes, then spoon the pan juices over the dish and finish with parsley.</li></ol>

Notes:
<ul><li>Use thighs of similar size so they finish at the same time.</li><li>If using boneless thighs, start checking around 25 minutes.</li><li>A metal sheet pan gives the potatoes more browning than a deep ceramic dish.</li></ul>

Source: https://recipesworthcooking.com/lemon-garlic-chicken-thighs-crispy-potatoes/export/