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1. Place a rack in the upper third of the oven and heat to 425°F (220°C). Pat the chicken thighs very dry with paper towels so the skin crisps. Zest one lemon, then juice it. Cut the second lemon into wedges. Mince the garlic.
8 pieces Bone-in, skin-on chicken thighs,
2 pieces Lemons,
6 clove Garlic
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2. In a large bowl, whisk the lemon zest, lemon juice, garlic, Dijon mustard, thyme leaves, rosemary, smoked paprika, kosher salt, black pepper and olive oil. Reserve about one third of the mixture in a small bowl for the potatoes.
2 pieces Lemons,
6 clove Garlic,
4 tbsp Olive oil,
1 tbsp Fresh thyme leaves,
1 tbsp Fresh rosemary, chopped,
1 tbsp Dijon mustard,
1 tsp Smoked paprika,
2 tsp Kosher salt,
1 tsp Black pepper
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3. Toss the chicken thighs in the larger portion of the marinade, rubbing some under the skin. Toss the baby potatoes in the reserved portion until coated.
8 pieces Bone-in, skin-on chicken thighs,
900 g Baby potatoes, halved
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4. Spread the potatoes cut-side down on a large rimmed sheet pan, leaving room between pieces. Nestle the chicken thighs skin-side up among the potatoes, and tuck the lemon wedges around them.
2 pieces Lemons
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5. Roast for 40 to 45 minutes, until the chicken skin is deep golden and crisp, the chicken reaches 175°F (80°C) internally, and the potatoes are tender and browned. If the skin needs more color, broil for 2 minutes, watching closely.
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6. Rest the pan for 5 minutes. Squeeze the roasted lemon wedges over everything, spoon the pan juices over the potatoes, and scatter with parsley. Serve warm.
2 pieces Lemons,
2 tbsp Fresh parsley, chopped (garnish)
