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