Lemon Chicken and Potatoes

Roast chicken thighs with oregano potatoes and pan jus

• Prep: 20 min
• Cook: 45 min
• Serves 8
• Difficulty: medium

Bone-in chicken thighs roast over lemon-garlic potatoes until golden. Pan juices become the finishing sauce at the line.

Why crews like it: Sunday-roast energy on a weeknight. Potatoes soak up chicken fat and lemon for maximum flavor per bite.

Ingredients

• 16 pieces bone-in chicken thighs
• 4 lb Yukon gold potatoes
• 4 whole lemon
• 10 cloves garlic cloves
• 2 tbsp dried oregano
• 0.5 cup extra-virgin olive oil
• 1 cup chicken broth
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 0.5 cup fresh parsley

Instructions

1. Heat oven and season potatoes: Heat oven to 425°F. Toss potato wedges with half the oil, oregano, salt, and pepper until evenly coated and lightly glossy on all sides.
2. Arrange chicken over potatoes: Nest seasoned chicken thighs skin-side up among potatoes on two half-sheets. Tuck lemon wedges and smashed garlic around the pan.
3. Roast and baste: Roast 35–40 minutes, basting once with pan juices, until chicken reads 165°F and potato edges turn golden and crisp.
4. Deglaze pan juices: Transfer chicken to a holding pan. Add broth to sheet pans, scrape browned bits, simmer on stovetop 2 minutes into a thin jus.
5. Serve with parsley: Portion chicken and potatoes, spoon jus over top. Potatoes should be tender inside with crisp exterior; chicken skin should crackle lightly.

Tonight's spread

• Horiatiki salad with cucumber and tomato.
• Warm pita bread.

Hall tips

• Dry chicken skin thoroughly—moist skin never crisps in a hall oven.
• Add halved cherry tomatoes last 15 minutes for color and acidity.
• Feta crumble at the line adds salt without extra cooking.

Meal prep

Par-boil potatoes 8 minutes for extra crisp edges if time allows. Station: Arrange potatoes in a single layer beneath chicken so they fry in rendered fat. Station: Rotate pans and baste chicken with pan juices halfway through roast. Station: Rest tray 5 minutes before portioning so juices redistribute into meat.

Leftovers

• Shred chicken into a lemon-oregano wrap with potatoes.
• Chop potatoes into a breakfast hash with eggs.

• Two half-sheet pans
• Instant-read thermometer

Related recipes

• Lemon Garlic Chicken Tray
• Chicken Fajitas
• Honey Garlic Chicken Bowls
• White Bean Chicken Chili
• Barbacoa Chicken
• Shawarma Chicken Bowls

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