Lemon Thyme Sheet Pan Chicken and Potatoes

Steps

1. In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, fresh thyme leaves, salt, and black pepper to create the marinade.
2. Place bone-in skin-on chicken thighs, red potatoes (cut in half), sliced red onions, and lemon wedges on a sheet pan.
3. Pour the marinade over the ingredients and use your hands to toss everything together until all pieces are coated.
4. Ensure there is plenty of space between the pieces of chicken so they can brown nicely during cooking.
5. Place the sheet pan in an oven preheated to 425°F.
6. Roast for about 45 to 50 minutes, or until the chicken skin is gorgeous and the vegetables are tender.
7. Transfer the cooked ingredients from the sheet pan to a serving platter.
8. Remove the roasted lemon wedges from the pan and squeeze any remaining juices over the dish.
9. Garnish with fresh thyme leaves.