Lemon Thyme Sheet Pan Chicken and Potatoes
Ingredients
- 1/3 c. olive oil
- 1 1/2 tsp. roughly chopped fresh thyme
- 4 garlic cloves, chopped
- Grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
- 3 tsp. kosher salt
- 1 1/4 tsp. black pepper
- 10 skin-on, bone-in chicken thighs (4 to 4½ pounds)
- 2 lb. red potatoes (6 medium), cut into 1-inch pieces
- 2 tbsp. finely chopped fresh parsley
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