Oven-Baked Chicken Thighs with Potatoes

Ingredients:

6 chicken thighs (bone-in, skin-on)

800g (1.75 lbs) baby potatoes, halved or quartered

3 tablespoons olive oil

4 garlic cloves, minced

1 tablespoon fresh rosemary (or 1 tsp dried)

1 teaspoon thyme

1 teaspoon paprika

Salt and pepper, to taste

Juice of 1 lemon (optional for extra flavor)

Instructions:

Preheat oven to 200°C (400°F).

In a large bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.

Add the chicken thighs and potatoes to the bowl. Toss well until everything is evenly coated with the marinade.

Arrange the chicken thighs and potatoes in a baking dish or roasting pan in a single layer.

Optionally, squeeze fresh lemon juice over the top for extra flavor.

Bake in the oven for 45–55 minutes, or until the chicken is fully cooked (internal temp 75°C/165°F) and the skin is golden brown. Potatoes should be tender and slightly crispy.

Serve hot with a side salad or steamed vegetables.

Tip: You can broil for the last 3–5 minutes to crisp the skin more.

Enjoy!