Oven Roasted Lemon Chicken Thighs + Potatoes


Oven Roasted Lemon Chicken Thighs + Potatoes

Servings 4 Servings


  • 8 bone-in and skin-on chicken thighs
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 1 fresh lemon, juiced
  • ½ fresh orange, juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 large russet potatoes, peeled and cut into chunks
  • 1 fresh lemon, sliced
  • 1-2 sprigs of fresh oregano, for garnish (optional)


  • Place chicken in a gallon-size bag or large bowl. In a separate bowl, whisk olive oil, garlic, lemon juice, orange juice, mustard, oregano, salt, and pepper; drizzle all but 2 tablespoons of the marinade (reserve for potatoes) over chicken. Marinate chicken for at least 20 minutes to 1 hour. Drain the chicken from the marinade, discarding the marinade.
  • Preheat oven to 425°F.
  • Arrange chicken, potatoes, and lemon slices in a sheet pan or casserole dish; drizzle reserved 2 tablespoons of marinade over potatoes; transfer to the oven. Roast for 45-50 minutes or until the internal temperature of the chicken reaches 165°F, golden brown in color and potatoes are fork-tender. Garnish with fresh oregano (if using). Enjoy!