Lemon Herb Baked Chicken and Potatoes

Ingredients

• about 680 g Boneless, skinless chicken thighs
• about 680 g Potatoes, Yukon Gold
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 3 cloves Garlic, minced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the about 680 g of Yukon Gold potatoes into 2.54 cm pieces.
3. 3In a large bowl, combine the cut potatoes with 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 3 cloves of minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the potatoes are evenly coated.
4. 4Spread the coated potatoes in a single layer on a baking sheet.
5. 5Place the about 680 g of boneless, skinless chicken thighs on top of the potatoes on the baking sheet.
6. 6Bake for 40-45 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the potatoes should be tender when pierced with a fork.

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