Description
Crispy Lemon Chicken with Potatoes, Oregano, and Capers is a one-pan wonder with juicy chicken thighs, golden roasted potatoes, and bright, briny flavor from lemon and capers. Perfect for a cozy dinner.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 ½ pounds Yukon gold potatoes, cut into wedges
- 1 large lemon, sliced and juiced
- 3 tablespoons olive oil
- 1 tablespoon fresh oregano, chopped
- 4 garlic cloves, minced
- 2 tablespoons capers, drained
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a sheet pan with parchment paper.
- Toss potatoes in a bowl with 2 tablespoons olive oil, half the garlic, half the oregano, salt, and pepper.
- In another bowl, rub chicken with remaining olive oil, lemon juice and zest, remaining garlic, oregano, salt, and pepper.
- Place chicken skin-side up on the sheet pan. Arrange potatoes around the chicken. Add lemon slices on top.
- Sprinkle capers over the dish and roast for 40–45 minutes until chicken is golden and cooked through.
- Broil for 1–2 minutes for extra crispiness if desired. Watch closely.
- Let rest for 5 minutes. Spoon pan juices over and garnish with fresh oregano. Serve hot.
Notes
- For crispier skin, pat the chicken dry before seasoning.
- Use convection bake if available for even browning.
- Prep ingredients ahead to save time on busy nights.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 1g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: crispy lemon chicken, sheet pan chicken, roasted chicken thighs, lemon oregano chicken, Mediterranean chicken