One-Pan Chicken and Crispy Roasted Potatoes

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C). This high heat helps crisp the potatoes and renders the chicken skin golden and crispy.
2. Prepare the potatoes: In a large bowl, toss the halved baby potatoes with 1½ tablespoons of olive oil, a pinch of salt, black pepper, and half the lemon juice. Add garlic and dried herbs if using. Spread the potatoes in a single layer on a large sheet pan or oven-safe baking dish.
3. Season the chicken: Pat the chicken thighs dry with paper towels to help the skin crisp up. Rub with the remaining olive oil, season generously with salt, pepper, and oregano. Drizzle with the rest of the lemon juice and let sit for 5–10 minutes if time allows.
4. Arrange on the pan: Nestle the seasoned chicken thighs among the potatoes, skin-side up. Ensure there’s space between each piece for even cooking and browning. You can pour any remaining marinade or seasoning oil over the top for added flavour.
5. Roast: Place the pan in the preheated oven and roast for 35–40 minutes, or until the chicken skin is golden and the internal temperature reaches 165°F (74°C). The potatoes should be crisp and fork-tender. For extra crispiness, broil the last 2–3 minutes, watching carefully to avoid burning.

Rest and garnish: