Name: Sheet-Pan Lemon Chicken and Potatoes
Total time: 1 hour 10 minutes
Yield: 4 servings
Ingredients: 2 large lemons; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 8 garlic cloves, smashed; ¼ cup extra-virgin olive oil; 1 Tbsp. plus 1 tsp. dried oregano; 1 Tbsp. plus 1 tsp. ground coriander; 1 tsp. crushed red pepper flakes; 4 skin-on, bone-in chicken thighs (1½–2 lb.); 1½ lb. fingerling potatoes, scrubbed, halved lengthwise, cut in half crosswise if larger; 6 oz. feta; Dill sprigs or parsley leaves with tender stems (for serving); Freshly ground pepper; Lemon wedges (for serving)

SheetPan Lemon Chicken and Potatoes With a Head of Garlic on a blue plate

Photograph by Isa Zapata, food styling by Thu Buser

Go-to ingredients get a makeover in this low-lift dinner. Inspired by Greek lemon potatoes, in this recipe chicken thighs are roasted to a crisp, leaching schmaltz and blessing the potatoes with flavor and shine as they cook. The end result is a rich, sticky meal that needs nothing more than a green salad alongside. Saving the lemon juice for the end guarantees a never-bitter hit of much-needed brightness. To switch things up a little, use crushed dried rosemary in place of the oregano, or quartered Yukon Gold potatoes in place of the fingerlings.