Instructions

1. 1

   Whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, pepper, and paprika in a large bowl. Add the chicken thighs and toss until every piece is well coated. For the best flavor, marinate in the refrigerator for at least 20 minutes or up to overnight.

2. 2

   Preheat the oven to 425°F (220°C). Scatter the potato halves and onion wedges across a large rimmed baking sheet or roasting pan.

3. 3

   Place the thighs skin-side up directly on top of the vegetables. Pour any remaining marinade over everything, then add the chicken broth to the bottom of the pan — this keeps the vegetables from scorching and creates those lemony pan juices.

4. 4

   Roast for 35–40 minutes until the chicken skin is deeply golden and crisp and an instant-read thermometer in the thickest part of a thigh reads 165°F. The potatoes should be fork-tender and starting to caramelize at the edges.

5. 5

   Let the chicken sit in the pan for 5 minutes. Spoon the lemony pan juices over each thigh, scatter fresh herbs on top, and serve straight from the pan.

Used in this recipe: Half Sheet Pan · Instant-Read Thermometer · Citrus Juicer (Amazon, affiliate links)