Ingredients:

  • 60 ml (1/4 cup) Extra virgin olive oil
  • 2 Large lemons, zested and juiced (60 ml juice)
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh oregano, finely chopped
  • 1 tsp Smoked paprika
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 900g (2 lbs) Bone in, skin on chicken thighs
  • 700g (1.5 lbs) Yukon Gold potatoes, cut into 1-inch wedges
  • 1 Red onion, cut into thick petals
  • 1 Fresh lemon, sliced into rounds

Instructions:

  1. Preheat oven to 425°F (220°C). In a small bowl, whisk together the olive oil, lemon juice, zest, garlic, and herbs until emulsified and thick.
  2. Pat the 900g of chicken thighs completely dry.
  3. Toss the 700g of potato wedges and onion petals in half the marinade until every edge is glistening.
  4. Spread the vegetables across the sheet pan, leaving gaps so the hot air can brown the potato sides.
  5. Nestle the chicken thighs between the potatoes until the skin is facing up.
  6. Brush the remaining marinade over the chicken skin. This ensures the paprika and salt are right on the surface.
  7. Top the tray with the lemon slices until they are scattered evenly.
  8. Roast for 40 minutes until the chicken reaches 165°F and potatoes are tender.
  9. Rest the meat for 5 minutes. This lets the juices redistribute so they don't leak out.