Lemon Herb Roasted Chicken and Potatoes

Ingredients

• 4 Bone-in, skin-on chicken thighs
• about 680 g Small red potatoes, quartered
• 3 tbsp Olive oil
• 1 Lemon, juiced and zested
• 4 cloves Garlic, minced
• 2 tbsp Fresh rosemary, chopped
• 2 tbsp Fresh thyme, chopped
• 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. 2In a large bowl, combine the quartered about 680 g small red potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together until the potatoes are evenly coated.
3. 3Spread the seasoned potatoes in a single layer on a baking sheet.
4. 4In a separate small bowl, whisk together the remaining 1 tablespoon of olive oil, the juice of 1 lemon, the zest of 1 lemon, the 4 cloves of minced garlic, the 2 tablespoons of chopped fresh rosemary, and the 2 tablespoons of chopped fresh thyme.
5. 5Place the 4 bone-in, skin-on chicken thighs in the bowl with the herb mixture and rub the mixture all over the chicken, ensuring each thigh is well-coated.
6. 6Arrange the herb-coated chicken thighs on top of the potatoes on the baking sheet.
7. 7Roast in the preheated oven for 40-45 minutes. The chicken is cooked through when its internal temperature reaches 74°C, and the potatoes should be tender when pierced with a fork.
8. 8Remove the baking sheet from the oven and let the chicken and potatoes rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, making it more tender.

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