Oven-Baked Chicken Thighs with Potatoes

 Instructions

Step 1: Preheat the Oven
Set your oven to 200°C (400°F). Lightly grease a large baking dish or line it with parchment paper for easy cleanup.

Step 2: Make the Marinade
In a large bowl, mix together:

• Olive oil
• Minced garlic
• Rosemary
• Thyme
• Paprika
• Salt and pepper (start with ½ tsp each)

Stir until well combined.

Step 3: Coat the Chicken and Potatoes
Add the chicken thighs and baby potatoes to the bowl. Toss everything thoroughly to coat in the marinade.

 Optional: Let it marinate for 30 minutes to deepen the flavor.

Step 4: Arrange in the Dish
Transfer everything to your prepared baking dish. Place chicken skin-side up, and spread the potatoes around in a single layer.

Optional: Squeeze fresh lemon juice over the top for a bright, tangy finish.

Step 5: Bake
Bake for 45–55 minutes, until:

• Chicken reaches 75°C (165°F) internally
• Skin is crisp and golden
• Potatoes are fork-tender and caramelized

 Halfway through, spoon pan juices over the chicken and stir the potatoes for even browning.

Step 6: Rest and Serve
Let the chicken rest for 5 minutes before serving. Pair with:

• Steamed green beans or broccoli
• A crisp green salad
• Roasted Brussels sprouts or carrots

And don’t skip the pan juices — they’re pure gold.