Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside.
Put the potatoes, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 tablespoon of the oil. Roast potatoes for 15 minutes.
While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 teaspoon salt and ½ teaspoon black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 teaspoons oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings.
After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 tablespoons olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer.
Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.

One Sheet Pan Lemon Oregano Chicken with Potatoes

Ingredients