Lemony Chicken With Potatoes and Oregano

Name: Lemony Chicken With Potatoes and Oregano
Ingredients: 2 lemons; 1¼ pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels; 1¼ pounds Yukon Gold potatoes, scrubbed, halved and cut into ½-inch wedges or 18-24 oz. bag of baby red, baby yellow, or mixed potatoes (which you use as is, not cut up); 1¾ teaspoons dried oregano, plus more for serving; 1½ teaspoons kosher salt, plus more for serving; ¾ teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil; Mayonnaise, mustard, ketchup or hot sauce, for serving (optional, depending on your tastes)

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Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper or Silpat liner (not essential but helpful for cleaning up).

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Ingredients

2 lemons
1¼ pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels
1¼ pounds Yukon Gold potatoes, scrubbed, halved and cut into ½-inch wedges or 18-24 oz. bag of baby red, baby yellow, or mixed potatoes (which you use as is, not cut up)
1¾ teaspoons dried oregano, plus more for serving
1½ teaspoons kosher salt, plus more for serving
¾ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving (optional, depending on your tastes)