Ingredients
Scale
- 4 thighs chicken (bone-in, skin-on preferred)
- 1 lb baby potatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs, halved potatoes, minced garlic, olive oil, thyme, rosemary, salt, and pepper. Squeeze the lemon juice over the mixture and toss everything together until well coated.
- Place the chicken and potatoes in a single layer on a baking sheet. Make sure to position the potatoes around the chicken for even cooking.
- Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden and fork-tender.
- Once done, remove from the oven and let it rest for about 5 minutes. Garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 40