Ingredients
1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
Juice of 1 lemon
3 cloves garlic, minced
1 tbsp. honey
2 tbsp. dried oregano
2 tbsp. dried rosemary
kosher salt
Freshly ground black pepper
6 bone-in skin-on chicken thighs
2 russet potatoes, diced
1 large red onion, cut into wedges
1 lemon, thinly sliced
Preparation
Step 1Preheat oven to 400°. In a large bowl, combine 1/4 cup olive oil, lemon juice, garlic, honey, oregano, and rosemary and season with salt and pepper.Step 2Add chicken and toss until combined, then let marinate while you prep the vegetables.Step 3On a large sheet pan, toss potatoes, red onion, and lemon slices with remaining 2 tablespoons oil and season with salt and pepper. Step 4Nestle in chicken thighs among vegetables (spooning extra marinade on top if you have any leftover) and bake until vegetables are tender and chicken is golden and crispy, 53 to 55 minutes. (Cover with foil if chicken is getting too brown). Serve with pan juices.
