Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby gold potatoes, halved or quartered
- 3 tablespoons unsalted butter, melted (or ghee)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large lemon (juiced and zested)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash the baby potatoes and cut them into bite-sized pieces. Pat the chicken thighs dry with paper towels to ensure they sear properly. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, lemon zest, oregano, and paprika. Place the potatoes in a large bowl and toss them with half of the lemon-garlic butter mixture until evenly coated.
- Spread the seasoned potatoes onto a large sheet pan or a heavy cast-iron skillet. Roast the potatoes in the oven for 15 minutes. Remove the pan from the oven and move the potatoes to the sides, making space in the center for the chicken. Season the chicken thighs with salt and pepper, then place them onto the pan. Pour the remaining lemon-garlic butter mixture over the chicken thighs. Return the pan to the oven and roast for another 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and crispy.
- Once the chicken is fully cooked, remove the pan from the oven. Let the meat rest for 5 minutes to lock in the juices. Spoon any remaining garlic butter from the bottom of the pan over the chicken and potatoes. Garnish generously with fresh chopped parsley and extra lemon wedges. Serve immediately while hot and crispy.
- Cook Time: 50 minutes