This is the weeknight supper that feels like a Sunday dinner. Everything roasts together, so the potatoes soak up the lemony, herby pan juices.
You’ll need: 6 bone-in, skin-on chicken thighs, 1½ pounds baby potatoes (halved), 1 lemon (sliced), 4 cloves garlic, fresh thyme and rosemary, 3 tablespoons olive oil, salt and pepper.
How it comes together: Heat the oven to 425°F. Pat the chicken very dry and season it generously. Sear it skin-side down in an oven-safe skillet for about 6 minutes, until golden, then set aside. Toss the potatoes, garlic, and herbs in the pan drippings, nestle the chicken on top skin-side up, and tuck in the lemon slices. Roast for 35 to 40 minutes, until the chicken reaches 175°F and the potatoes are tender.
Finish with a squeeze of fresh lemon and a sprinkle of chopped parsley.
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Pair it with
Pour Weeknight Bubbles: Cava and Prosecco to brighten all that lemon.
Set the table first with A Dried-Flower Wreath for Every Season on the door.
