Lemony, oregano goodness!  You’ve gotta add this to the meal plan this week. Chicken thighs and potato wedges baked in a lemon marinade loaded with lots of herbs and spices. Juicy chicken, tender potatoes and so much flavor!

INGREDIENTS

2 lemons, juiced
1/2t salt
1/2t black pepper
1t oregano
1/2t thyme
1/2t garlic powder
1/4t nutmeg
1/4t red pepper flakes
2T olive oil

4 chicken thighs, boneless, skinless

3 yukon gold potatoes, 1/4’d lengthwise

INSTRUCTIONS

Juice the lemons into a large bowl, add seasonings and olive oil then whisk to combine. Place chicken thighs in the mixture and toss a little bit to coat. Let sit for about 30 minutes.

Preheat oven to 375°F.

Arrange the potato 1/4s cut side down in an 8×8 or 9×9 baking dish. Place the chicken thighs on top, making sure to tuck in all the bits under each. Pour the remaining marinade over the chicken and potatoes then bake for 1 hour.

ENJOY!