Lemon-herb chicken thighs with potatoes

Ingredients

• 2 lb boneless chicken thighs
• 1½ lb baby potatoes
• 2 lemons
• 1 bunch fresh parsley
• 4 cloves garlic
• 1 tsp dried oregano
• 3 tbsp olive oil

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Method

1. Heat oven to 425°F. Halve the potatoes and toss with 1 tbsp oil, salt and pepper on a sheet pan; roast 15 minutes.
2. Mix the zest and juice of 1 lemon with garlic, oregano, the remaining oil and plenty of salt. Coat the chicken.
3. Nestle the chicken among the potatoes with the second lemon, sliced. Roast 25 minutes until the chicken hits 175°F.
4. Shower with chopped parsley and squeeze the roasted lemon over everything.

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