Sheet Pan Lemon Chicken & Potatoes
Ingredients: Makes 4 servings (2 thighs per person)
1 1/2lbs Chicken thighs, bone in with skin or without
1lb Fingerling potatoes, halved
4 cloves garlic
1 zested lemon
3 lemons juiced
1 lemon sliced (can be the lemon that was zested)
1 1/2 tsp dried oregano
1 yellow onion, diced
1 tsp paprika
1/3 C Olive oil
1/4 C honey
Directions:
1. Preheat oven to 425F. Line a sheet pan with parchment paper
2. In a small bowl prepare your marinade by whisking lemon juice, lemon zest, garlic, oregano, olive oil, paprika, salt and pepper
3. Mix the onions and potatoes together with 1/2 the marinade. Lay the onions and potatoes face down on the pan and add the lemon slices. Roast for 25 minutes
4. While the potatoes are roasting marinate the chicken. (optional: You can also sear the chicken if using thighs with skin so their crispy)
5. Add the chicken to the sheet pan, drizzle honey over each piece (skin side up) and bake another 20 minutes.
