Herb-Roasted Chicken Thighs with Potatoes
Ingredients:
- 6–8 bone-in, skin-on chicken thighs
- 1.5 lbs (700g) baby potatoes (or any small waxy potatoes), halved or quartered
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or a few sprigs of fresh rosemary)
- 1 teaspoon paprika
- Salt and black pepper to taste
- Juice of 1 lemon (optional, for added brightness)
- Fresh parsley (for garnish, optional)
Instructions:
- Preheat oven to 400°F (200°C).
- Prepare the marinade:
- In a large bowl, mix olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper.
- Marinate the chicken:
- Rub the marinade generously over the chicken thighs.
- Let sit for 15–30 minutes (if you have time) for deeper flavor.
- Prepare the potatoes:
- Toss the potatoes in the same marinade bowl to coat them with leftover oil and spices.
- Assemble the dish:
- Arrange the marinated chicken thighs in a baking dish.
- Tuck the potatoes in between the chicken pieces.
- Optionally, drizzle with a little more olive oil or lemon juice.
- Bake:
- Roast uncovered in the preheated oven for 45–55 minutes, or until the chicken skin is crispy and golden, and the potatoes are tender.
- For extra crispy skin, broil for an additional 2–3 minutes at the end (watch closely!).
- Serve:
- Garnish with fresh parsley or more rosemary if desired.
- Serve hot with a side salad or steamed veggies.