Sheet Pan Chicken and Potatoes

Pat chicken skin dry and place into a large bowl. Add 1 tbsp of olive oil along with seasonings, black pepper, and kosher salt. Optional: Cover with plastic wrap and marinate for at least 30 minutes (ideally 2-4 hours). 6 Bone-In Chicken Thighs 1 tbsp Onion Powder 2 tsp Garlic Powder 2 tsp Smoked Paprika 2 tsp Oregano 1 tsp Dried Rosemary 1 pack Sazon 2 tsp Kosher Salt 1 tsp Black Pepper
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Add potato chunks and sliced onions to the sheet pan, drizzle remaining 1 tbsp of olive oil, salt, and pepper. Add chicken to the sheet pan and give everything a nice mix, letting some of the seasonings rub off onto the potatoes. Bake in the oven for 20 minutes. 1/2 Yellow Onion 1 1/2 lbs Russet Potatoes
While the chicken and potatoes are baking, mix together the dressing ingredients - olive oil, parsley, dijon mustard, minced garlic, lemon juice and honey, and a pinch of salt to taste. After 20 minutes, drizzle about 3/4 of the olive oil mixture over the chicken and potatoes. Place back into the oven and continue to bake for 20-25 minutes, until the chicken is fully cooked and crispy. 1/4 cup Olive Oil 3 tbsp Fresh Parsley 1 tbsp Dijon Mustard 3 cloves Garlic 2 tbsp Lemon Juice 2 tsp Honey Kosher Salt
Remove from the oven and drizzle remaining dressing, a little lemon zest, and crumbled feta cheese on top.