This is one of those meals you build as you go. While the oven preheats, you cube up a bag of potatoes, slice a lemon, pull apart a head of garlic and give those a bath of olive oil, salt and pepper. Transfer the mix to a sheet tray and give it a head start while you salt and pepper a couple of pounds of chicken thighs (and pour yourself a glass of wine). Remove the sheet tray from the oven and give the vegetables a good toss, then top with the chicken thighs and return to the oven. All that’s left to do is to clean whatever herbs you have on hand, crumble and a log of goat cheese and set the table. Plus, who doesn’t love a one pan meal?

Ingredients

• ~1.5 lb bag small potatoes such as yukon golds, creamer gold or fingerling, cubed into ~1.5 in pieces
• 2 lemons (one sliced into 1/4 inch ring plus zest and juice of second lemon)
• 1 head garlic, broken into cloves with wrapping intact
• A few sprigs rosemary and/lor fresh thyme if you have them
• 1.5-2 lbs boneless, skinless chicken thighs*
• Extra virgin olive oil
• Kosher salt and black pepper
• 6 oz very roughly crumbled plain fresh or marinated goat cheese
• 2 cups mixed soft herbs (e.g. mix of thinly sliced scallions, basil, dill, mint)
• 1/2 cup Castelvetrano olives, pitted and roughly chopped or torn (optional)* Bone-in, skin-on chicken thighs would work as well. Just add them to the oven 10 minutes earlier.

Method