Preheat your oven to 425F

Cut the potatoes in wedges. Place the cut potatoes in cold water for 20 minutes to remove excess starch

Drain and pat very dry with a clean towel. Season with olive oil, FlavorGod Lemon & Garlic, salt and pepper

Spread in a single layer on a baking sheet. Cook 35–45 minutes, flipping once halfway through, until golden brown and crispy on the edges.

Pat the chicken thighs dry. Season generously with FlavorGod Lemon & Garlic, and a pinch of salt and pepper

Place a cooking rack on a baking sheet. Place the seasoned chicken on the rack, and place in the oven with the potatoes. Cook until the meat reaches 175F internally 

Finely slice the red onion. Dice the bell peppers and cucumber. Cut the romaine lettuce into bite-size pieces

In a mason jar, shake 2 tbsp olive oil, the juice of 1 lemon, 1 tsp red wine vinegar, 1 tbsp honey, 1 tsp dried oregano, and a pinch of salt and pepper

Toss all the salad ingredients together, along with some of the dressing. Crumble the feta cheese on top

Save the flavorful pan juices from the chicken thighs. Toss your roasted potatoes in them right before serving for an extra hit of rich, savory flavor

Plate one chicken thigh, the potatoes and side salad and enjoy!

Using a cooking rack for chicken thighs helps the heat circulate all around, which means crispier skin and more even cooking. It also keeps the meat lifted so it doesn’t sit in its own fat, giving you cleaner drippings.

Before you juice the lemon for the dressing, zest it directly onto the chicken.
The zest contains citrus oils that give way more lemon flavor than juice alone, brighter, deeper, and more aromatic.

Tame the red onion bite: After slicing the red onion, soak it in cold water for 10 minutes or toss it in a splash of the red wine vinegar.
It removes harsh sulfur compounds and makes the salad taste cleaner and more balanced.