Ingredients:
4 bone-in, skin-on chicken thighs
4 medium potatoes, cut into chunks
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Preheat oven to 400°F (200°C).
In a large mixing bowl, combine the potatoes, minced garlic, olive oil, rosemary, and thyme. Season with salt and pepper, and toss to coat the potatoes evenly.
Arrange the chicken thighs and seasoned potatoes in a large baking dish. Drizzle a little extra olive oil over the chicken and season it with salt and pepper.
Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the potatoes are golden and tender.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 350 kcal | Servings: 4 servings