Description
A vibrant Mediterranean sheet-pan meal featuring succulent, lemon-marinated chicken thighs roasted alongside crispy, herb-crusted potatoes. The high-heat roasting caramelizes the chicken skin while the potatoes soak up the bright citrus juices and aromatic oregano, creating a perfect balance of textures and flavors.
Ingredients
Servings:
4
Advance Preparation— start these steps early
- 1h
Chef's Tips
- Pat the chicken skin completely dry before adding it to the pan to ensure it renders and crisps properly in the oven.
- Emulsify the oil and lemon juice thoroughly in the marinade to ensure the fats coat the potatoes evenly, which is essential for uniform browning.
- If the chicken thighs vary in size, place larger pieces toward the edges of the sheet pan where the heat is more intense and smaller pieces toward the center.
Instructions
1hremaining- 10m
- 50m
Notes
- For the crispiest potatoes, ensure they are spread out in a single layer and not overcrowded on the sheet pan.
- Do not add chicken stock to the pan — liquid causes the potatoes to steam rather than roast and lose their crispiness.
- If the chicken skin is not browning quickly enough, broil the dish for the final 2 minutes of cooking.
- Leftovers can be stored in an airtight container for up to 3 days.
- 🍗 Chicken thighs (4)
- 🥔 Yukon Gold potatoes (1.5 lbs)
- 🧄 Garlic (1 head)
- 🍋 Lemons (2)
- 🌿 Fresh parsley (1 bunch)