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Roasted Lemon Pepper Chicken Thighs with Potatoes
Ingredients
  • 2 pounds medium Yukon Gold potatoes (6 to 7 potatoes), each cut lengthwise into eight (¾- to 1-inch) wedges
  • 2 teaspoons grated lemon zest, plus ¼ cup fresh juice (from 2 lemons), divided
  • 1 ½ teaspoons dried oregano
  • 3 tablespoons olive oil, divided
  • 2 ¼ teaspoons kosher salt, divided
  • 5 medium garlic cloves, grated using a Microplane grater
  • 4 (9-oz.) bone-in, skin-on chicken thighs, excess skin and fat trimmed
  • 1 teaspoon black pepper
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh oregano
  • Lemon wedges
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