Lemony Chicken with Potatoes and Oregano

This is a stupid easy and delicious recipe. There are very few ingredients and it is big on flavor. I love this kind of recipe. A perfect meal for a couple or a single with leftovers.

Adapted from NYT Cooking, Melissa Clark

https://video.wixstatic.com/video/cc61a3_95fe139e01614aefa085bae9665ebece/1080p/mp4/file.mp4

LEMONY CHICKEN WITH POTATOES AND OREGANO

Serves 2

Ingredients:

• 2 lemons

• 1¼ pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels

• 1¼ pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges

• 1¾ teaspoons dried oregano, plus more for serving

• Kosher salt and ground black pepper

• Extra virgin olive oil

Instructions:

1. Heat oven to 425°.

2. Trim the ends off 1 lemon, then cut the lemon in half crosswise. Thinly slice one half of the lemon into rounds, then cut the rounds into quarters (creating small triangles). Place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the whole lemon into wedges, for serving.

3. Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt, and pepper; toss well. Drizzle in the oil and toss again.

4. Arrange chicken thighs skin side up on one half of a sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Stir the potatoes, then spread them out again in one layer. Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).

5. To serve, squeeze the juice from the lemon half all over chicken and potatoes and stir. Sprinkle with more oregano and salt and serve with additional lemon wedges.