Juicy oven-roasted chicken thighs baked with tender potatoes, fresh lemon, garlic, and herbs for a flavorful one-pan dinner.

1/4 cup olive oil

2 tablespoons lemon zest

3 tablespoons fresh lemon juice

4 garlic cloves, minced

1 tablespoon Italian seasoning

1 teaspoon onion powder

1 teaspoon dried thyme

1/2 teaspoon paprika

1/4 teaspoon crushed red pepper flakes

2 1/2 pounds skin-on chicken thighs, boneless

1 1/2 pounds russet potatoes, peeled and cut into wedges

1 large onion, quartered

1 lemon, thinly sliced

Salt and black pepper, to taste

Chopped fresh parsley, for garnish

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1. Preheat oven to 425°F and line a rimmed baking sheet with parchment.

2. Whisk olive oil, lemon zest, lemon juice, garlic, and spices.

3. Toss chicken, potatoes, and onion with the marinade; season with salt and pepper.

4. Arrange on baking sheet with chicken skin side up.

5. Cover tightly with foil and bake 40 minutes.

6. Remove foil, stir potatoes, spoon juices over chicken, add lemon slices.

7. Roast uncovered 25–30 minutes until cooked through.

8. Rest 5–10 minutes and garnish with parsley.

For extra crisp skin, broil for 2–3 minutes at the end. Adjust seasoning to taste and serve with a fresh salad.