Sheet-pan lemon chicken with vegetables

Method 6

1. 1

   Preheat oven to 200°C (fan 180°C / 400°F).

2. 2

   On a large sheet pan, toss potatoes, onion, garlic, oregano, half the olive oil, salt, and pepper.

3. 3

   Rub chicken thighs with remaining oil, salt, and pepper. Nestle them skin-up among the vegetables.

4. 4

   Squeeze half the lemon over everything. Cut the other half into wedges and scatter on the tray.

5. 5

   Roast for 35 minutes until chicken skin is crispy and reaches 75°C internal.

6. 6

   Rest 5 minutes before serving.