One Pan, Big Flavor
Bone-in chicken thighs stay juicy in the oven no matter how you season them, and this Mediterranean blend of lemon, garlic, and oregano makes them taste like a seaside dinner. The vegetables roast in the same pan, soaking up all the savory juices. Cleanup is one pan, which is exactly what I want on a weeknight.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 bell peppers, cut into strips
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 lemon, zest and juice
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, for serving
Step-by-Step Instructions
- Season the chicken. Pat the thighs dry. Rub with olive oil, garlic, lemon zest, oregano, paprika, salt, and pepper.
- Prep the vegetables. Toss the potatoes, peppers, and onion with a little olive oil, salt, and pepper in a roasting pan.
- Arrange. Place the chicken on top of the vegetables, skin side up, in a single layer.
- Roast. Bake at 425°F (220°C) for 40 to 45 minutes until the skin is crisp and the potatoes are tender.
- Rest and finish. Let the chicken rest for 5 minutes, squeeze fresh lemon over everything, and scatter parsley before serving.
Tips for Juicy Chicken
- Dry the skin well before seasoning so it crisps instead of steams.
- Give each thigh room. Crowded pan equals soft skin.
- Thighs are done at 165°F (74°C) internal temperature; they stay juicy even a few degrees higher.
Serving Suggestions
- With warm pita and a cucumber yogurt dip
- Over couscous to catch the pan juices
- Alongside a simple chopped salad
Storage
Refrigerate leftovers for up to 4 days. Reheat in a 375°F oven for 10 minutes to keep the skin from going soft.
Frequently Asked Questions
Can I use chicken breast?
Yes, but reduce the cook time and start checking at 25 minutes since breast dries out faster.
Can I prep this ahead?
Season the chicken and cut the vegetables the night before, store separately in the fridge, and roast when ready.
