Sheet Pan Lemon Herb Roasted Chicken and Potatoes

Ingredients

• about 680 g Boneless, skinless chicken thighs
• about 680 g Baby potatoes, halved or quartered
• 3 tbsp Olive oil
• 1 medium Lemon, zested and juiced
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, combine the chicken thighs and potatoes.
3. 3In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic powder, oregano, thyme, salt, and pepper.
4. 4Pour the olive oil mixture over the chicken and potatoes. Toss to coat everything evenly.
5. 5Spread the chicken and potatoes in a single layer on a large baking sheet.
6. 6Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 74°C or 74°C) and the potatoes are tender and golden brown, flipping halfway through.
7. 7Garnish with fresh parsley before serving.

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