Ingredients:

  • 1.5 kg (3.3 lbs) boneless, skinless chicken thighs or 4 bone-in chicken leg quarters
  • 900 g (2 lbs) small Yukon Gold or red potatoes, quartered
  • 60 mL (4 Tbsp) extra virgin olive oil
  • 4 cloves fresh garlic, minced
  • 30 g (2 Tbsp) unsalted butter, melted
  • Zest of 1 medium lemon
  • 30 mL (2 Tbsp) fresh lemon juice
  • 15 mL (1 Tbsp) dried oregano
  • 15 mL (1 Tbsp) dried parsley
  • 7 g (1 tsp) smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat your oven to 200°C (400°F). Line your large, rimmed baking sheet with parchment paper or heavy-duty aluminum foil for the easiest cleanup.
  2. In a large bowl, toss the quartered potatoes with 30 mL (2 Tbsp) of olive oil, salt, pepper, and half of the minced garlic. Spread the potatoes in a single layer on one side of the prepared baking sheet.
  3. In a small mixing bowl, whisk together the melted butter, lemon juice, lemon zest, remaining 15 mL (1 Tbsp) olive oil, oregano, parsley, smoked paprika, and the remaining minced garlic.
  4. Pat the chicken pieces completely dry with paper towels. Dip or brush the chicken generously with the lemon butter sauce. Place the chicken on the opposite side of the baking sheet from the potatoes. Drizzle any remaining sauce over both the chicken and the potatoes.
  5. Place the sheet pan in the preheated oven. Bake for 25 minutes. At this halfway point, carefully flip the potatoes and toss them slightly to ensure even browning. If using thick, bone-in chicken, ensure it is still positioned skin-side up.
  6. Return the pan to the oven and continue baking for another 15 to 20 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 74°C (165°F). The chicken should be golden brown and the potatoes fork-tender.
  7. Remove the baked chicken and potatoes from the oven. Let the dish rest on the pan for 5 minutes before serving. This allows the chicken juices to redistribute, ensuring a tender and juicy result.