Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 2 lb small yellow or red potatoes, quartered
  • 1/4 cup olive oil
  • 6 cloves fresh garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). Prepare a large sheet pan by lining it with parchment paper for easy cleanup.
  2. In a large bowl, toss the quartered potatoes with half of the olive oil, half of the minced garlic, half of the oregano, and half of the salt and pepper until fully coated. Ensure the potatoes are evenly seasoned.
  3. Spread the seasoned potatoes in a single layer on the prepared sheet pan. Place the potatoes in the preheated oven and roast for 15 minutes. This head start is crucial for crispiness.
  4. While the potatoes roast, prepare the chicken. Pat the chicken thighs dry using paper towels. Toss the chicken thighs in the same bowl with the remaining olive oil, garlic, oregano, salt, and pepper.
  5. After the 15-minute potato roast, remove the sheet pan from the oven. Push the potatoes to one side, ensuring they remain in a single layer. Arrange the seasoned chicken thighs in a single layer on the empty space of the pan.
  6. Return the sheet pan to the oven and roast for an additional 25 minutes, or until the chicken reaches an internal temperature of 175°F (80°C) and the potatoes are golden brown and shatteringly crisp.
  7. Remove from the oven and let the dish rest for 5 minutes before serving directly from the pan.