Ingredients:

•4 bone-in, skin-on CHICKEN THIGHS, patted dry & sprinkled with SALT & TUSCAN SEASONING
•OLIVE OIL to coat pan
•10 cloves GARLIC, peeled
•1 1/2 lbs GOLD POTATOES cut into 1-inch chunks *OR if you want to minimize time and effort, sub in BAG OF FROZEN FRIES
•1 LEMON, sliced 
garnish with SALT

For roasting sheet/pan, I recommend buying an inexpensive one because the process warps the pan a bit.  It still works afterward, but incase you have quality ones, know this going in.

One-Pan
Lemony Roasted
Chicken Thighs
& Potatoes

Recipe:

Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper. Heat the olive oil in a roasting pan set over two burners at medium high heat.

Sear the chicken skin-side down in the heated olive oil drizzled pan. After the chicken thighs have been searing for about 5-7 minutes, flip them over. Add the garlic and potatoes and stir them in the oil. After a couple of minutes, tossle and flip the potatoes and garlic around a bit. Top each thigh with a lemon slice and use rest of slices to even distribute on fries.

Transfer the pan to the oven and cook for 30 minutes, or until the chicken is cooked through and the potatoes are tender. Remove from the oven, salt, and serve.

Bon appétit!