Sheet Pan Lemon Herb Chicken and Potatoes

Method

1. Preheat the oven to 425F. Line a large rimmed sheet pan (about 13x18 inches) with foil for easy cleanup.
2. Pat the chicken thighs dry with paper towels; dry skin crisps better than wet skin.
3. In a large bowl, toss the halved potatoes and onion wedges with 2 tablespoons olive oil, half the garlic, oregano, thyme, paprika, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
4. Spread the potatoes and onions in a single layer on the sheet pan, cut sides down; do not overcrowd or they will steam instead of roast.
5. In the same bowl, toss the chicken thighs with remaining 1 tablespoon olive oil, remaining garlic, lemon juice, remaining salt, and remaining pepper.
6. Nestle the chicken thighs skin side up among the potatoes, leaving space around each piece so the skin can crisp.
7. Tuck the lemon slices between the chicken and vegetables.
8. Roast for 35 to 40 minutes, until the chicken skin is deep golden brown and an instant-read thermometer inserted into the thickest thigh reads 165F.
9. If the potatoes need more color once the chicken is done, remove the chicken to a plate loosely tented with foil and roast the potatoes 5 more minutes.
10. Let the chicken rest for 5 minutes, then scatter with fresh parsley and serve directly from the pan.