Lemon Chicken and Potatoes on One Pan

This four-serving dinner uses one rimmed sheet pan, but the potatoes need a short head start in the oven. Cut them into even pieces before seasoning the chicken, and use a thermometer to check that the thickest thigh reaches 165°F.

Ingredients for Four

Set out 1½ pounds small Yukon Gold potatoes; 1½ pounds boneless, skinless chicken thighs; 1 lemon; 3 tablespoons olive oil; 3 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon kosher salt; and black pepper. Quarter the potatoes, cut the lemon into thin rounds, and divide the oil between the potatoes and chicken.

Give Potatoes a Head Start

Heat the oven to 425°F and line a rimmed sheet pan with parchment if you want easier cleanup. Toss the potatoes with 1½ tablespoons olive oil, half the salt, and a few grinds of pepper, then spread them cut-side down with space between the pieces.

Roast the Chicken and Finish

Roast the potatoes for 15 minutes. Meanwhile, coat the chicken with the remaining oil, garlic, oregano, remaining salt, and pepper; take the pan out and nestle the thighs among the potatoes, then tuck the lemon slices around them. Roast for 20 to 25 minutes more, until the thickest part of each thigh reaches 165°F and the potatoes are tender when pierced with a knife. Rest the chicken for a few minutes before serving, spooning any pan juices over the potatoes.