Step by step

Method

4 steps

1. 1

   Heat the oven to 425°F. On a large sheet pan, toss 1 lb baby potatoes (halved), 1 red onion cut into wedges, and 1 cup cherry tomatoes with 3 tablespoons olive oil, the zest and juice of 1 lemon, 3 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper until everything looks glossy.

2. 2

   Nestle 4 bone-in, skin-on chicken thighs skin-side up among the vegetables. Give the chicken a little of the pan seasoning on top. Space things out so the skin can crisp — overcrowding makes pale steamed chicken.

3. 3

   Roast 35–45 minutes until the potatoes are tender when pierced, the tomatoes have burst a little, and the chicken reaches 165°F at the thickest part near the bone. The skin should be deep golden.

4. 4

   Rest 5 minutes, then spoon the lemony pan juices over the chicken and vegetables. You want crispy-skinned Greek chicken with soft lemon potatoes and sweet tomatoes — not rubbery pale skin or underdone potatoes.