GREEK TO ME SHEET-PAN CHICKEN THIGHS

1/3 cup freshly squeezed lemon juice
2 tablespoons GREEK TO ME seasoning, divided
2 teaspoons sea salt
5 cloves garlic, minced
1/3 cup extra virgin olive oil
8 bone-in, skin-on chicken thighs, trimmed of excess fat
2 large Idaho potatoes, peeled and cut into ½-inch thick rounds
2 whole lemons, preferably organic, sliced into ½-inch rounds

1. In a small mixing bowl whisk together the lemon juice, 1 tablespoon of the
GREEK TO ME seasoning, salt, minced garlic, and olive oil.

2. Place the chicken thighs, sliced potatoes, and lemon slices in a large shallow,
non-reactive dish large enough to hold everything in a snug single layer.
Pour the marinade over everything, tossing gently to coat the ingredients
evenly. Cover the dish and refrigerate for at least 1 to 2 hours.

3. When ready to cook, preheat the oven to 350 F. Spread the chicken thighs
and other marinated ingredients out on 18-x-13-inch rimmed sheet pan.
Scatter the remaining 1 tablespoon of GREEK TO ME seasoning evenly
over the ingredients.

4. Bake in the oven until everything is nicely and evenly lightly browned, 45 to
50 minutes and the chicken thighs register 170 F. on an instant-read
thermometer. For extra crispiness, place the sheet pan 4 to 5 inches
underneath the broiler and broil, watching carefully, for 2 to 3 minutes.
Remove from the oven and let rest for 5 minutes. Serve hot.

Serves 4 to 6

Written by Sarah Leah Chase