This dish from Emily Cohen of My Life, My Menu is already a hit among her family—yours will love it too!

What you’ll need:
6-7 chicken thighs, with the skin and bone
1 lemon, cut in wedges
1 1/2 cups cherry tomatoes
2 cups golden baby potatoes
1/2 Vidalia onion, sliced
1 cup green olives (optional)
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 lemon, cut in thin round slices

What to do:
Preheat your oven to 375°.

Take your chicken, lemon wedges, tomatoes, potatoes, onion and olives and place in a large roasting pan.

Drizzle your olive oil and sprinkle your garlic, turmeric, cumin, paprika, salt, and pepper over the chicken and vegetables.

Using a gloved hand massage the spices and oil onto all of the items in your roaster. Make sure everything is well coated. Arrange everything nicely in the pan and then take your remaining lemon slices and lay them out onto your chicken thighs.

Cover the roasting pan and cook for 1 hour. Then remove the cover and cook for an additional 15 minutes.

Plan ahead! This dish can be prepped the day before you want to serve and then cooked the day you want to eat. Alternatively, you can cook the dish the day before for 1 hour covered and finish cooking the day of serving uncovered for 20 minutes.

Emily Cohen is the founder of MyLifeMyMenu.com, a website that helps the busy person create balanced menus filled with easy, healthy, family-friendly recipes made up of simple and wholesome ingredients. For more from Emily, follow her on Instagram @MyLifeMyMenu and on Facebook at My Life My Menu.