Lemon-Garlic Sheet Pan Chicken Thighs

Instructions

Preheat the oven to 475°F (240°C).

Stir the oil, oregano, 1 1/4 teaspoons of salt, and 1/2 teaspoon of pepper together in a large bowl. Add the chicken and potatoes to the bowl and give everything a good toss. Use your hands to rub the seasoning into the chicken so each piece is fully coated.

Pile the garlic in the middle of a large rimmed baking sheet, then arrange the chicken in a single layer, skin side up around the garlic.

Scatter the potato wedges around the chicken, then nestle the lemon halves in the mixture, cut sides facing up. Drizzle any herbed oil from the bowl over the chicken and potatoes.

Transfer the baking sheet to the oven and cook until the chicken and potatoes are golden brown and the internal temperature of the chicken reaches 165°F (74°C) on an instant-read thermometer, about 30 minutes. TESTER TIP: If your chicken and potatoes aren't crisped to your liking, switch the oven to broil and cook, watching closely, until the chicken and potatoes are crisp and browned on top, about 3 minutes.

Arrange the chicken, potatoes, and two of the lemon halves on a serving platter.

Mash the garlic cloves with a fork or potato masher until they form a rough paste. Squeeze over the remaining 2 lemon halves, then drizzle over the chicken broth. Stir to combine and season to taste. TESTER TIP: The lemons will be hot! To protect your fingers, use the masher or a pair of tongs to squeeze the juice from the lemon halves.

Pour the sauce over the chicken and potatoes, and sprinkle with parsley. Serve immediately.

Entree