Sheet Pan Chicken and Potatoes

Ingredients

• 8bone-in skin-on chicken thighs
• 2 lbpotatoes, cut into 3 cm chunks
• 3 tbspolive oil
• 6 clovesgarlic, left whole, skins on
• 2 tspdried oregano
• 2 tspsalt

Method

1. 1

   Heat the oven to 425°F. A hot oven is what browns the potatoes; a moderate one just softens them.

2. 2

   Toss the potato chunks with 2 tablespoons of the olive oil, half the oregano and half the salt, spread them out on a large sheet pan, and roast for 15 minutes on their own.

3. 3

   Rub the thighs with the rest of the oil, oregano and salt. Push the potatoes to the edges, lay the thighs skin up in the middle, and tuck the whole garlic cloves in among the potatoes.

4. 4

   Roast for another 30 minutes, until the skin is crisp, the potatoes are browned at the corners and the thickest part of a thigh reads 165°F.

5. 5

   Let the pan stand for five minutes before serving, and spoon the fat and juices in the pan back over the potatoes.