Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 pound baby potatoes, halved
– 1 lemon, sliced
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. **Marinate the Chicken:**
– In a large bowl, mix olive oil, garlic, thyme, rosemary, oregano, paprika, salt, and pepper.
– Add the chicken thighs and coat them well with the marinade.
– Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for best results.
2. **Prepare the Potatoes:**
– Preheat your oven to 400°F (200°C).
– Place the halved potatoes in a large baking dish or roasting pan.
– Drizzle with a little olive oil and season with salt and pepper.
– Toss to coat the potatoes evenly.
3. **Assemble and Bake:**
– Arrange the marinated chicken thighs on top of the potatoes.
– Place lemon slices around the chicken and potatoes.
– Bake in the preheated oven for 35-40 minutes or until the chicken is fully cooked and the potatoes are tender.
4. **Garnish and Serve:**
– Remove the dish from the oven and let it rest for a few minutes.
– Garnish with freshly chopped parsley before serving.
Enjoy your flavorful and aromatic lemon herb chicken with potatoes!