With fresh herbs and a bright lemony marinade, Roasted Greek Chicken Thighs and potatoes make an amazing weeknight dinner.
Combine spices, lemon juice, and olive oil in a deep bowl/container with a lid. Add chicken and toss to coat. Marinate for at least 15 minutes or up to 12 hours.
Preheat oven to 425 degrees F.
Slice potatoes in halves or quarters and arrange around a sheet pan. Top with sliced onions. Add chicken to the pan and drizzle remaining marinade over the potatoes and onions. Optional: top with lemon slices.
Bake for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165 degrees F. Optional: for crispier chicken, broil on high for 3-5 minutes after the chicken has finished cooking.
If you use dried herbs instead of fresh, reduce the amounts by half.
To make this truly paleo, replace the potatoes with sweet potatoes.
Want to use bone-in thighs with skin? You'll want to sear the chicken skin side down for a few minutes before adding it to the sheet pan. The cooking time may vary, but check it at 25 minutes.