Roasted Lemon Pepper Chicken Thighs with Potatoes

Instead of using dried lemon pepper seasoning, season chicken and potatoes with fresh lemon juice and zest, chopped garlic cloves, and ground pepper, along with some chopped fresh dill and oregano. While the thighs roast, the fat adds extra flavor and crunch to the lemony potatoes. After the chicken is done, the potatoes roast in the drippings for a few extra minutes until they start to brown. Serve the finished dish with lemon wedges.

2 pounds medium Yukon Gold potatoes ( 6 to 7 potatoes), each cut lengthwise into eight (¾- to 1-inch) wedges

2 teaspoons grated lemon zest, plus ¼ cup fresh juice (from 2 lemons), divided

1 ½ teaspoons dried oregano

3 tablespoons olive oil, divided

2 ¼ teaspoons kosher salt, divided

5 medium garlic cloves, grated using a Microplane grater

4 (9-oz.) bone-in, skin-on chicken thighs, excess skin and fat trimmed

1 teaspoon black pepper

2 tablespoons chopped fresh dill

1 tablespoon chopped fresh oregano

Lemon wedges

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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