Juicy chicken thighs and tender potatoes roasted together in a lemon-garlic marinade for an easy, flavorful oven dinner.

½ cup olive oil

1 tablespoon dried oregano

1 tablespoon minced garlic

Zest of 1 lemon

¼ cup fresh lemon juice

1 tablespoon sweet paprika

1 teaspoon Dijon mustard

1 teaspoon sugar

1½ teaspoons sea salt flakes

½ teaspoon black pepper

2½ pounds chicken thighs

6 medium potatoes, cut into wedges

½ cup low-sodium chicken broth

1 lemon, thinly sliced

Fresh herbs for garnish

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1. Preheat oven to 400°F.

2. Whisk marinade ingredients in a bowl.

3. Coat chicken with marinade.

4. Arrange potatoes in a roasting pan and place chicken on top.

5. Pour remaining marinade and add broth.

6. Roast 55–60 minutes, stirring potatoes halfway.

7. Garnish with fresh herbs and serve.

Marinate up to 24 hours for deeper flavor. Avoid covering chicken with lemon slices to ensure crisp skin.