If you like quick and easy meals that can be prepped in advance, this is the recipe for you. The marinade can be made months in advance and frozen. Defrost overnight and pour over the chicken the morning you want to cook it. And yes, one pan means less mess to clean up.
Technique tip: Put everything in one layer on the sheet pan, otherwise the chicken and veggies won't brown well and cook evenly.
Swap option: Any chicken parts can be used, including a whole chicken cut into parts (which is a very economical way to buy chicken). Swap zucchini and/or cherry tomatoes for the potatoes.
In a large bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper. Place the chicken in the bowl and toss to coat. Let marinate in the refrigerator for 6-8 hours or overnight.2.
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper (unless you are using a stainless steel pan which should be greased). Arrange the chicken on the sheet pan and add the onion, potatoes and lemon slices and spread evenly around the chicken. Drizzle onions, potatoes and lemon slices with a little olive oil. Sprinkle everything with a few pinches of dried oregano and salt.3.
Bake for about 35-45 minutes until chicken is cooked through and the internal temperature reaches 165°F (whole bone-in chicken breasts will take 45-50 minutes). If the chicken isn't browned on top, but the meat is properly cooked, stick the pan under the broiler, about 6 inches from the heat source, for about 30-60 seconds, or until browned.