Chicken Sheet Pan Recipe

INGREDIENT

• • 1 pound Yukon gold potatoes, diced into 1-inch pieces
  • 1/4 cup unrefined, extra-virgin olive oil plus extra for drizzling
  • 1/4 cup fresh squeezed lemon juice (about 2 large lemons
  • 1 lemon, sliced
  • 1 red onion, sliced into 1/4-inch wedges
  • 1 tablespoon red wine vinegar
  • 2 tablespoons dried oregano, plus extra for sprinkling
  • 2 teaspoons sea salt, plus extra for sprinkling
  • Freshly ground black pepper, to taste
  • 4 bone-in, skin-on chicken breasts (halved if desired or equivalent amount of other pieces, such as 8 thighs
  • 1 tablespoon minced garlic about 2 large cloves
  • 
    

  • INSTRUCTION

  •  In a large bowl, whisk together the olive oil, lemon juice, vinegar, z, garlic, oregano, salt and pepper. Place the chicken in the bowl and toss to coat. Let marinate in the refrigerator for 6-8 hours or overnight.
  • 2. Preheat oven to 420°F and line a rimmed baking sheet with parchment paper (unless you are using a stainless steel pan which should be greased). Arrange the chicken on the sheet pan and add the onion, potatoes and lemon slices and spread evenly around the chicken. Drizzle onions, potatoes and lemon slices with a little olive oil. Sprinkle everything with a few pinches of dried oregano and salt.
    3. Bake for about 40-50 minutes until chicken is cooked through and the internal temperature reaches 170°F (whole bone-in chicken breasts will take 45-50 minutes). If the chicken isn't browned on top, but the meat is properly cooked, stick the pan under the broiler, about 5 inches from the heat source, for about 30-60 seconds, or until browned