# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (approximately 2 lbs)
→ Vegetables
02 - 1.5 lbs Yukon Gold potatoes, cut into wedges
03 - 1 medium red onion, sliced thick
→ Marinade
04 - 1/4 cup extra-virgin olive oil
05 - 1/4 cup fresh lemon juice (about 2 lemons)
06 - 1 tablespoon lemon zest
07 - 4 garlic cloves, minced
08 - 2 teaspoons dried oregano
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
02 - In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Whisk thoroughly.
03 - Add chicken thighs and potato wedges to the marinade mixture. Toss well to ensure even coating.
04 - Place the chicken, potatoes, and red onion slices in a single layer on the prepared sheet pan. Drizzle any remaining marinade over the top.
05 - Roast for 40 to 45 minutes until chicken is golden and reaches an internal temperature of 165°F, and potatoes are tender and beginning to brown.
06 - For extra crispness, broil for an additional 2 to 3 minutes at the end of the roasting time, if desired.
07 - Remove from oven, sprinkle with fresh parsley, and serve alongside lemon wedges.
