Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken thighs
  • 700g (1.5 lbs) Yukon Gold potatoes, cut into 1-inch cubes
  • 1 large head of garlic, cloves
  • 2 lemons (1 sliced into rounds, 1 juiced)
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tsp sea salt
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). For best results, place a heavy-duty rimmed sheet pan in the oven while it preheats to ensure immediate searing.
  2. Use paper towels to pat the chicken thighs completely bone-dry to ensure a crispy skin. Set aside skin-side up.
  3. In a small bowl, whisk together the extra virgin olive oil, juice of 1 lemon, rosemary, thyme, oregano, smoked paprika, sea salt, and black pepper to create the emulsion.
  4. In a large mixing bowl, toss the potato cubes and garlic cloves with half of the herb emulsion until well coated.
  5. Carefully remove the hot sheet pan from the oven. Spread the potatoes and garlic in an even layer. Nestled the chicken thighs among the potatoes, skin-side up.
  6. Brush the remaining herb emulsion generously over the chicken skin. Arrange the lemon rounds around the chicken and potatoes.
  7. Roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. For extra crispiness, broil on high for the final 2-3 minutes.
  8. Drizzle the remaining lemon juice over the tray before serving to brighten the flavors.