Sheet-Pan Lemon Herb Chicken Thighs and Potatoes

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Ingredients for 59 servings

• 89 chicken thighs, bone-in and skin-on; about 2 1/2 pounds
• 22 pounds baby potatoes, halved
• 2 3/4 cups olive oil, divided
• 7 3/8 tablespoons kosher salt, divided
• 2 1/2 tablespoons black pepper
• 59 cloves garlic, minced
• 14 3/4 tablespoons fresh thyme leaves
• 4 7/8 tablespoons dried oregano
• 14 3/4 lemon, zested and cut into wedges
• 1 7/8 cups chopped flat-leaf parsley

1. Step 1 of 6

   Heat the oven to 425°F with a rack in the upper third.

2. Step 2 of 6

   Pat the chicken dry with paper towels. Dry skin is what turns crisp, so do not skip this.

3. Step 3 of 6

   On the baking sheet, toss the potatoes with 1 tablespoon of the oil and 1/2 teaspoon of the salt. Push them toward the edges.

4. Step 4 of 6

   Stir the remaining oil with the garlic, thyme, oregano, lemon zest, pepper and the rest of the salt. Rub it all over the chicken and set the thighs skin side up in the middle of the pan. Tuck the lemon wedges in between.

5. Step 5 of 6

   Roast 35 to 40 minutes, until the skin is deep golden and the thickest thigh reads at least 175°F. Turn the potatoes once halfway through.

6. Step 6 of 6

   Squeeze the roasted lemon wedges over everything, scatter the parsley and serve straight from the pan.