Sheet-Pan Lemon Chicken

Ingredients

• 1500 g Baby Potatoes(500g)
• 2150 g Yellow Onion(150g)
• 345 ml Olive Oil(41g)
• 45 g Garlic Powder(5g)
• 53 g Dried Oregano(3g)
• 65 g Salt(5g)
• 75 g Black Pepper(5g)
• 84 pieces (approx. 800-900g) Bone-in, Skin-on Chicken Thighs(850g)
• 920 g Fresh Garlic(20g)
• 103 g Smoked Paprika(3g)
• 1130 g Melted Butter(30g)
• 126 rounds Fresh Lemon Slices(60g)
• 134 sprigs Fresh Rosemary(8g)
• 1410 g Fresh Parsley(10g)
• 1515 ml Fresh Lemon Juice(15g)

Instructions

1. 1Preheat oven to 200°C and lightly grease a large rimmed baking sheet with olive oil.
2. 2Toss the potatoes and onions on the sheet pan with olive oil, garlic powder, oregano, salt, and pepper until coated.
3. 3Pat chicken thighs dry and rub with a mixture of melted butter, minced garlic, smoked paprika, salt, and pepper.
4. 4Nestle the seasoned chicken thighs among the vegetables on the sheet pan, ensuring the skin side is facing up.
5. 5Place fresh lemon slices and rosemary sprigs over and around the chicken and potatoes as shown in the photo.
6. 6Bake for 35-40 minutes until the chicken reaches an internal temperature of 74°C and the potatoes are golden and tender.
7. 7Drizzle with fresh lemon juice and garnish with chopped parsley before serving hot directly from the pan.