Step 1: Prepare the Oven and Baking Sheet: Preheat the oven to 400F (200C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Vegetables: In a large bowl, toss the potatoes and onion wedges with 1 tablespoon of olive oil, salt, and pepper. Ensure the vegetables are evenly coated.
Step 3: Season the Chicken: Pat the chicken thighs dry with paper towels. In a separate bowl, or directly on the baking sheet, rub the chicken thighs with the remaining 1 tablespoon of olive oil, minced garlic, rosemary, and thyme. Season generously with salt and pepper.
Step 4: Arrange on Baking Sheet: Spread the potatoes and onions in a single layer on the prepared baking sheet. Place the chicken thighs on top of the potatoes and onions, spacing them evenly.
Step 5: Bake: Bake in the preheated oven for 40-45 minutes, or until the chicken thighs are cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 175-180F (80-82C). If the vegetables start to brown too quickly, loosely tent the baking sheet with foil for the last 15 minutes of cooking.
Step 6: Rest and Serve: Remove the baking sheet from the oven and let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken. Serve hot, with lemon wedges for squeezing over, if desired.
Optional Tips:
For extra flavor, add a splash of chicken broth to the baking sheet during the last 15 minutes of cooking to create a light pan sauce. Other herbs, such as oregano or sage, can be substituted for rosemary and thyme. Consider adding other vegetables like carrots or bell peppers for additional nutritional value. For crispier potatoes, parboil them for 5 minutes before roasting.