Roasted Chicken Thighs with Potatoes
Ingredients:
6–8 bone-in, skin-on chicken thighs
2 lbs baby potatoes (or regular potatoes cut into chunks)
4 tbsp olive oil
4 cloves garlic, minced
2 tsp fresh thyme (or 1 tsp dried)
2 tsp fresh rosemary (or 1 tsp dried)
1 tsp paprika
1 tsp dried oregano
Salt and black pepper, to taste
Juice of 1 lemon (optional for freshness)
Instructions:
Preheat oven to 400°F (200°C).
In a bowl, toss potatoes with 2 tbsp olive oil, half the garlic, 1 tsp thyme, 1 tsp rosemary, salt, and pepper. Place them in a baking dish.
Pat chicken dry with paper towels (this helps with crispy skin). Rub chicken thighs with the remaining olive oil, garlic, paprika, oregano, salt, and pepper.
Arrange chicken thighs on top of the potatoes, skin-side up.
Roast uncovered for 45–55 minutes, until chicken is golden brown and reaches an internal temperature of 165°F (74°C), and potatoes are tender.
Optional: Squeeze lemon juice over the top and garnish with fresh rosemary or parsley before serving.