Sheet Pan Lemon Herb Chicken Thighs

Mix olive oil, juice of 1 lemon, minced garlic, oregano, salt, and pepper. Toss chicken and potatoes in marinade.

Arrange on a large sheet pan, chicken skin-side up. Scatter rosemary and lemon slices.

Roast at 220°C (428°F) for 40–45 minutes until chicken skin is golden and internal temperature reaches 74°C (165°F).

Rest 5 minutes. Divide into 4 meal-prep containers with potatoes and pan juices.