Sheet-Pan Greek Lemon Chicken and Potatoes

Method

1. 1

   Heat the oven to 200°C. Toss the potato wedges with half the oil, half the oregano, salt and pepper directly on a large sheet pan.

2. 2

   Roast the potatoes alone for 15 minutes to give them a head start on the chicken.

3. 3

   Meanwhile pat the chicken thighs dry and rub with the remaining oil, oregano, garlic, salt and pepper.

4. 4

   Push the potatoes to the edges, nestle the chicken skin-side up among them, pour the lemon juice and stock into the pan, and scatter the lemon slices over everything.

5. 5

   Roast until the chicken skin is deeply golden and the thickest thigh reads 74°C, about 30 minutes.

   💡 Basting the potatoes with the pan juices halfway through keeps them from drying out at the edges.

6. 6

   Rest 5 minutes, then spoon the pan juices over everything before serving.