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Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
Ingredients
  • 2 pounds ( 900 g) potatoes (about 6 medium), cut into ¾-inch pieces
  • 2 to 3 lb. ( 900 g - 1300 g) chicken (I used bone-in thighs. See notes for substitute)
  • 1 lemon, thinly sliced
  • 1 medium onion, quartered (optional)
  • Fresh oregano and/or parsley leaves to garnish (optional)
  • subheading: Lemon garlic marinade/sauce:
  • 4 tablespoons (60 ml) olive oil
  • 1 tablespoon lemon zest
  • 4 tablespoons (60 ml) lemon juice (About 2 large lemons. Make sure to zest your lemons before you squeeze them)
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried rosemary
  • 2 teaspoon garlic powder
  • 4 to 6 garlic cloves, minced
  • ¼ teaspoon red pepper flakes (optional)
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