Dairy Free Roast Chicken Thighs with Potatoes

Ingredients

• 8 bone-in, skin-on chicken thighs, approximately 3½ pounds (1590 g)
• 2 pounds Yukon Gold potatoes, cut into 1-inch wedges (910 g)
• 1 large red onion, cut into eight wedges (250 g)
• 6 garlic cloves, peeled and lightly crushed (18 g)
• ¼ cup extra-virgin olive oil (54 g)
• 1 lemon, zested and juiced (120 g)
• 2 teaspoons dried oregano (2 g)
• 1½ teaspoons kosher salt (9 g)
• ¾ teaspoon freshly ground black pepper (2 g)

Instructions

1. Heat oven. Set a rack in the upper-middle position and heat oven to 425°F. Choose a large rimmed sheet pan or 12-inch ovenproof skillet. Use two pans if chicken and vegetables cannot sit in one layer.
2. Season vegetables. Add potatoes, onion, garlic, olive oil, lemon zest, oregano, 1 teaspoon salt, and ½ teaspoon pepper to pan. Toss until cut potato sides are lightly coated. Spread vegetables evenly, leaving spaces for thighs.
3. Season chicken. Pat thighs very dry with paper towels. Season both sides with remaining salt and pepper, then rub skins with oil from the pan. Arrange thighs skin-side up among vegetables, leaving potato surfaces exposed.
4. Roast first. Roast for 25 minutes. Remove pan and carefully turn potatoes and onions with a spatula, keeping chicken skin-side up. Return pan to oven and rotate it if one side browns faster.
5. Finish roasting. Roast 18 to 25 minutes longer, until potatoes are tender when pierced and the thickest thigh center reaches 165°F. If chicken finishes first, move it to a plate and continue roasting vegetables until browned.
6. Rest and serve. Rest chicken for five minutes. Toss potatoes, onion, and garlic with lemon juice, scraping browned bits into the vegetables. Taste and adjust salt or pepper. Return chicken to pan, spoon juices over it, and serve immediately.

Notes

• Thigh sizes vary; begin checking at 43 minutes and cook until the thickest center reaches 165°F. Keep thermometer tip away from bone.
• For browned potatoes, divide the mixture between two sheet pans rather than crowding one. Switch pan positions after 25 minutes.
• Roasted garlic can be mashed into potato juices. Press a clove with a fork, then stir through vegetables.

Nutrition Facts