Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
  • 1 large red onion, cut into thick petals
  • 1/3 cup extra virgin olive oil
  • 1/2 cup fresh lemon juice
  • 6 cloves garlic, minced
  • 2 tbsp dried Greek oregano
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat your oven to 400°F (200°C) and position the oven rack in the upper-third position.
  2. In a small bowl or glass jar, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, black pepper, and Dijon mustard until the mixture is emulsified and creamy.
  3. Place the chicken thighs, potato wedges, and red onion petals on an extra-large rimmed sheet pan. Pour 3/4 of the marinade over the ingredients.
  4. Toss everything thoroughly by hand, ensuring the marinade gets under the chicken skin. Arrange the chicken skin-side up and spread potatoes in a single layer.
  5. Roast for 35 minutes, rotating the pan halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is mahogany-colored.
  6. Remove from the oven and immediately drizzle the remaining 1/4 of the fresh marinade over the hot chicken and potatoes before serving.