Ingredients:

  • Extra Virgin Olive Oil, 1/2 cup (divided)
  • Fresh Lemon Juice, 1/4 cup
  • Dried Oregano, 2 tsp
  • Garlic, 4 cloves, minced
  • Kosher Salt, 1 1/2 tsp
  • Black Pepper, 1 tsp, freshly ground
  • Boneless, Skinless Chicken Thighs, 1.5 lbs
  • Small New Potatoes, 1.5 lbs (halved or quartered)
  • Red Onion, 1 medium (cut into thick wedges)
  • Cherry Tomatoes, 1 pint
  • Fresh Parsley, 2 tbsp (chopped, for garnish)

Instructions:

  1. Preheat your oven to a blazing 425°F (220°C). Line a large baking sheet with parchment paper or foil for the easiest cleanup.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. This mixture is your flavor backbone.
  3. Place the potatoes and red onion wedges into the bowl with the dressing. Toss thoroughly, ensuring everything is coated.
  4. Remove half (approximately 60 ml) of the dressing from the bowl and set it aside—this is for the chicken.
  5. Spread the dressed potatoes and onions onto the prepared baking sheet in a single layer. Ensure they are not touching the edges.
  6. Place the sheet pan with the potatoes into the preheated oven and roast for 10 minutes.
  7. While the potatoes roast, add the chicken thighs to the reserved dressing in the bowl. Toss to coat completely.
  8. After the 10-minute potato head start, pull the pan out. Nest the marinated chicken thighs among the potatoes. Scatter the cherry tomatoes over the empty spaces.
  9. Return the pan to the oven and cook for another 15–18 minutes, until the chicken is golden brown and the potatoes are fork-tender. The chicken should register an internal temperature of 165°F (74°C).
  10. Let the pan rest for 5 minutes. Garnish generously with fresh parsley and serve directly from the pan, drizzling the pan juices over the potatoes.