Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 cups cherry tomatoes
  • 4 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme
  • ½ tsp sea salt

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels to ensure a crispy crust.
  2. In a large bowl, toss the halved potatoes and chicken thighs with 3 tablespoons of olive oil, kosher salt, black pepper, oregano, and garlic powder until evenly coated.
  3. Spread the chicken and potatoes across a large rimmed sheet pan, ensuring chicken is skin-side up and pieces are spaced at least one inch apart.
  4. In a small bowl, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil, smashed garlic, lemon juice, thyme, and sea salt.
  5. Scatter the tomato mixture into the gaps between the chicken and potatoes on the sheet pan.
  6. Roast on the center rack for 25–30 minutes until the tomatoes have burst and the chicken skin is deep golden-brown. Ensure the thickest part of the chicken thigh reaches an internal temperature of 165°F (74°C).