Baked Chicken Thighs with Potatoes

Ingredients:

• 6 chicken thighs (skin-on, bone-in)
• 800 g (about 1.8 lbs) baby potatoes, cut in halves or quarters
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or fresh sprigs)
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Juice of 1/2 lemon

Instructions:

1. Preheat the oven to 200°C (390°F).
2. In a large bowl, mix olive oil, minced garlic, thyme, rosemary, paprika, salt, black pepper, and lemon juice.
3. Add the chicken thighs and potatoes to the bowl and toss until everything is well coated with the seasoning.
4. Place the chicken thighs skin-side up in a baking dish, arranging the potatoes around them.
5. Bake for 45–55 minutes, or until the chicken is golden brown and cooked through, and the potatoes are tender.
6. If you want crispier skin, turn on the broiler for the last 3–5 minutes of cooking.
7. Serve hot, garnished with fresh rosemary if desired.