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!
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This dish is straight from my grandma’s cookbook, and we can’t get enough! We’re on round four this month.
