Description
Roasted lemon-herb chicken thighs with potatoes, tomatoes, feta, and optional olives and fresh herbs.
Ingredients
Scale
- Finely grated zest of 2 medium lemons (about 2 tablespoons)
- 5 tablespoons freshly squeezed lemon juice, divided
- 2 cloves garlic, minced
- 5 tablespoons olive oil, divided
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper, divided
- 2 pounds bone-in, skin-on chicken thighs (about 6)
- 12 ounces Yukon Gold or red potatoes (about 5 small), thinly sliced
- 2 cups grape or cherry tomatoes (about 9 ounces)
- 1 medium red onion, halved and sliced into 1/2-inch pieces
- 4 ounces feta cheese, broken into large crumbles
- 1/2 cup pitted olives, such as kalamata (optional)
- Finely chopped fresh dill or parsley leaves, for garnish (optional)
Instructions
- Stir the grated zest of 2 lemons, 2 tablespoons lemon juice, minced garlic, 3 tablespoons olive oil, dried oregano, 1 teaspoon kosher salt, paprika, and 1/4 teaspoon black pepper together in a large bowl.
- Pat the chicken thighs dry with paper towels; gently loosen and pull the skin away from the meat without removing it, add to the bowl and rub all over with the lemon mixture, working it gently under the skin, and let sit and marinate at room temperature while you heat the oven and prepare the vegetables.
- Heat the oven to 425?F.
- Toss potatoes, tomatoes, red onion, feta, olives (if using), remaining olive oil, remaining lemon juice, remaining kosher salt, and remaining black pepper on a rimmed baking sheet and arrange into an even layer.
- Nestle the chicken skin-side up into the vegetables and roast until the chicken registers at least 165?F on an instant-read thermometer and the potatoes are tender, 35 to 40 minutes; garnish with fresh dill or parsley if desired.
- Prep Time: 15 mins
- Cook Time: 35 to 40 mins