Roast chicken thighs with lemon and potatoes

candidate 24.0 attention-min · 59 min total · moderate
Leaves 1 lunch

Bone-in, skin-on thighs are forgiving; a few extra minutes won't dry them out.

Ingredients

4 bone-in skin-on chicken thighs

1.5 lb yukon gold potatoes

1 yellow onion

1 lemon

4 garlic cloves

3 tbsp olive oil

2 tsp dried oregano

1. Heat oven to 425F · 12 min · away

2. Cut potatoes into chunks and onion into wedges, toss with oil, oregano, smashed garlic, and salt on a sheet pan · 10 min · hands-on

3. Pat thighs dry, season, and set skin-up on the vegetables with lemon slices · 4 min · hands-on

4. Roast until skin is crisp and potatoes are browned, stirring the potatoes once · 40 min · earshot

5. Rest the chicken · 5 min · away

Source: Claude draft (2026-10-12) — unvetted