Greek Lemon Chicken and Potato Traybake

Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels — dry chicken gets crisper skin, my friend.

Cut the potatoes into quarters or thick wedges. Dice the yellow onion into rough chunks.

In a large bowl, zest both lemons and squeeze their juice. Crush the garlic and add it to the bowl with olive oil, oregano, salt, black pepper, and paprika. Whisk it all together like you're making sunlight liquid.

Add the chicken thighs to the marinade and turn them to coat thoroughly. Let them sit while you prep the vegetables — even ten minutes makes a difference.

Spread the potatoes and onion chunks across a large baking tray. Drizzle with the remaining olive oil and toss to coat.

Nestle the marinated chicken thighs among the potatoes, skin-side up. Pour any remaining marinade over everything. Dot the butter around the tray.

Slide into the hot oven and bake for 45 to 50 minutes. You want the chicken skin to turn deeply golden and crisp, and the potatoes should be tender and starting to brown at the edges.

Check the internal temperature of the thickest chicken thigh — it should read 165°F (74°C). If the skin is browning too fast, loosely tent with foil.

Let the tray rest for five minutes once out of the oven. Squeeze fresh lemon juice over everything and drizzle with a little more olive oil while it's steaming.

Serve straight from the tray with extra lemon wedges on the side. This is taverna food — eat with your hands if you're lucky enough to be at my table.