Lemon Herb Roasted Chicken and Potatoes

Ingredients

• 4 each Chicken thighs
• about 680 g Potatoes
• 3 tbsp Olive oil
• 1 each Lemon
• 4 cloves Garlic
• 2 tsp Rosemary
• 2 tsp Thyme
• 1 tsp Salt
• 0.5 tsp 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. 2Wash and cut the about 680 g potatoes into 2.54 cm cubes. In a large bowl, combine the potato cubes with 2 tablespoons of olive oil, the 1 tsp salt, and the 0.5 tsp black pepper. Toss everything together until the potatoes are evenly coated.
3. 3Spread the seasoned potatoes in a single layer on a baking sheet. Make sure they are not overlapping too much so they roast evenly.
4. 4In the same large bowl you used for the potatoes, add the 4 each chicken thighs. Drizzle them with the remaining 1 tablespoon of olive oil.
5. 5Zest the 1 each lemon, then cut it in half and squeeze the juice into a small bowl. Mince the 4 cloves garlic. Add the lemon zest, lemon juice, minced garlic, 2 tsp rosemary, and 2 tsp thyme to the small bowl. Stir to combine.
6. 6Rub the lemon-herb mixture all over the 4 each chicken thighs, ensuring they are well-coated. Place the seasoned chicken thighs on top of the potatoes on the baking sheet.
7. 7Place the baking sheet in the preheated oven. Roast for 45-50 minutes. The chicken is cooked through when its juices run clear and it reaches an internal temperature of 74°C. The potatoes should be tender and slightly browned.

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