Instructions

• Move an oven rack one level up from center and preheat oven to 400°F. Spray a rimmed 18 x 13-inch baking sheet with nonstick cooking spray (a dark-coated sheet will encourage browning).
• In a small bowl, whisk together 1/4 cup olive oil, 1 tablespoon lemon zest, 1/4 cup lemon juice, 2 tablespoons minced garlic, 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary or oregano, and 3 tablespoons chopped fresh parsley. Reserve the remaining 2 tablespoons parsley for finishing.
• Place 2 1/2 pounds Yukon Gold potatoes (cut into 2/3-inch cubes) in a large bowl. Pour half of the herb mixture over the potatoes and toss to coat evenly. Season the potatoes with salt and freshly ground black pepper to taste.
• Spread the coated potatoes in an even layer on the prepared baking sheet.
• Put the 6 large bone-in, skin-on chicken thighs in the now-empty large bowl. Pour the remaining half of the herb mixture over the chicken and toss to coat both sides. Season both sides of the thighs with salt and freshly ground black pepper.
• Arrange the chicken thighs on top of the potato layer, skin-side up, evenly spaced.
• Bake in the preheated oven until the chicken reaches 165°F and the potatoes are tender when pierced with a fork, about 45 minutes. If you want more browning on the chicken, broil for 2–4 minutes at the end—watch closely to avoid burning.
• If the chicken reaches 165°F before the potatoes are tender, remove the chicken to a plate, continue baking the potatoes until tender, then return the chicken to the pan to serve.
• Remove the baking sheet from the oven, sprinkle the reserved 2 tablespoons chopped parsley over the chicken and potatoes, and serve.