Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp Dijon mustard
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp crumbled feta cheese
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper.
  2. Toss the halved potatoes and chicken thighs in the marinade until every surface is thoroughly coated.
  3. Spread the chicken and potatoes across a heavy-duty rimmed baking sheet in a single layer, ensuring the chicken is skin-side up and potatoes are nestled around the meat.
  4. Scatter the lemon slices across the top and roast for 30–35 minutes, or until the chicken skin is mahogany-colored and the potatoes are fork-tender.
  5. Remove the pan from the oven once the chicken reaches an internal temperature of 165°F (74°C). Let the meat rest on the pan for 5 minutes.
  6. Garnish with a sprinkle of crumbled feta and fresh parsley before serving.