Easy Greek Lemon Chicken and Potatoes

Instructions

1. 1
   Preheat oven to 425°F (220°C) and oil a large rimmed baking sheet or roasting pan.
2. 2
   In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, paprika, salt, and black pepper.
3. 3
   Add chicken thighs and potato wedges to the bowl; toss well to coat evenly with the marinade.
4. 4
   Arrange chicken and potatoes in a single layer on the baking sheet, pouring any leftover marinade and chicken broth around the pan.
5. 5
   Roast for 40–45 minutes, flipping potatoes halfway through, until potatoes are tender and chicken is golden and cooked through (165°F/74°C internal temp).
6. 6
   Optional: Broil for 2–3 minutes for extra crispy skin, watching carefully.
7. 7
   Sprinkle with chopped parsley and serve with extra lemon wedges.