Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1.5 lbs (680g) Yukon Gold potatoes, cut into 1-inch (2.5cm) cubes
  • 1 medium red onion, cut into wedges
  • 1 large lemon, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) chopped fresh rosemary
  • 2 tablespoons (30ml) chopped fresh oregano
  • 1 tablespoon (15ml) chopped fresh thyme
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In the large mixing bowl, combine the chicken thighs, cubed potatoes, red onion wedges, minced garlic, and lemon slices.
  3. Drizzle with olive oil and add the rosemary, oregano, thyme, salt, pepper, and red pepper flakes (if using). Toss to coat everything evenly.
  4. Spread the chicken and potatoes in a single layer on the rimmed baking sheet. Make sure the chicken thighs aren’t overlapping and the potatoes have room to crisp up.
  5. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are tender and golden brown.
  6. Remove from the oven and garnish with fresh parsley (if using). Serve immediately with extra lemon wedges, if desired.