This effortless one-pan dinner delivers impossibly crispy chicken thighs and golden smashed potatoes in about 45 minutes with minimal cleanup. The secret is starting the potatoes in the oven while you prep the chicken.
Boil baby potatoes until fork-tender, then smash them on the sheet pan and roast at 425 degrees for 15 minutes before adding the seasoned chicken thighs on top for the final 25 minutes.
The lemon-herb marinade of olive oil, garlic, oregano, and fresh lemon juice creates a pan sauce that pools around the potatoes, making them irresistibly flavorful and crisp on the edges.
