Lemon-Herb Chicken Thighs with Crispy Potatoes
This is the kind of dinner I reach for when I want a meal that looks composed but cooks mostly on one sheet pan. Bone-in chicken thighs roast until the skin turns golden and crisp, while baby potatoes soak up lemon, garlic, and savory pan juices. A final shower of parsley and a squeeze of fresh citrus keep everything bright. The method is simple, but the order matters: give the potatoes a head start, dry the chicken well, and do not crowd the pan. Those details create the crisp edges and juicy center that make this recipe feel like a reliable house favorite.
