Roasted Lemon Pepper Chicken Thighs with Potatoes is a one-pan dinner featuring juicy chicken, crisp potatoes, and fresh lemon flavor.

2 pounds Yukon Gold potatoes, cut into wedges

2 teaspoons lemon zest

1/4 cup fresh lemon juice

1 1/2 teaspoons dried oregano

3 tablespoons olive oil

2 1/4 teaspoons kosher salt

5 garlic cloves, grated

4 boneless, skin-on chicken thighs

1 teaspoon ground black pepper

2 tablespoons fresh dill

1 tablespoon fresh oregano

Lemon wedges

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1. Preheat oven to 450°F and line a baking sheet.

2. Toss potatoes with olive oil, oregano, lemon juice, and salt; arrange cut-side down.

3. Rub chicken with lemon zest, garlic, and olive oil; season.

4. Roast chicken and potatoes for 35–40 minutes, flipping halfway.

5. Remove chicken and continue roasting potatoes until golden.

6. Finish with herbs and serve with lemon wedges.

Rest chicken briefly before serving for best juiciness.