Lemon Chicken & Potatoes

1/4 c. plus 2 tbsp. extra-virgin olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tbsp. honey
2 tbsp. dried oregano
2 tbsp. dried rosemary
kosher salt
Freshly ground black pepper
6 bone-in skin-on chicken thighs
2 russet potatoes, diced
1 large red onion, cut into wedges
1 lemon, thinly sliced

Preheat oven to 400 degrees F. In a large bowl, combine 1/4 cup olive oil, lemon juice, garlic, honey, dried oregano, and dried rosemary and season with salt and pepper.

Add chicken and toss until combined, then let marinate while you prep the vegetables.

On a large sheet pan, toss potatoes, red onion, and lemon slices with remaining olive oil and season with salt and pepper.

Nestle in chicken thighs among vegetables (spooning extra marinade on top if you have any leftover) and bake until vegetables are tender and chicken is golden and crispy, 50 to 55 minutes. (Cover with foil if chicken is getting too brown). Serve with pan juices.

Serving Size: 1 chicken thigh and a scoop of potatoes

Number of Servings: 6

Recipe submitted by SparkPeople user FLAGG-.