Lemon Herb Roasted Chicken and Potatoes

Ingredients

• 4 each Bone-in, skin-on chicken thighs
• 1.5 lbs Small red potatoes
• 3 tablespoons Olive oil
• 1 each Lemon
• 2 tablespoons Fresh rosemary
• 2 tablespoons Fresh thyme
• 4 cloves Garlic
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Wash the 1.5 lbs of small red potatoes and cut them into quarters. Place the potato quarters in a large bowl.
3. 3Add the 3 tablespoons of olive oil, 2 tablespoons of fresh rosemary, 2 tablespoons of fresh thyme, 4 cloves of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the bowl with the potatoes. Toss everything together until the potatoes are evenly coated.
4. 4Spread the seasoned potatoes in a single layer on a baking sheet. Arrange the 4 bone-in, skin-on chicken thighs on top of the potatoes.
5. 5Cut the 1 lemon in half. Squeeze the juice from one half of the lemon over the chicken and potatoes. Place the squeezed lemon half and the remaining lemon half on the baking sheet.
6. 6Roast in the preheated oven for 45-50 minutes. The chicken is done when its internal temperature reaches 165°F (74°C), and the potatoes are tender and golden brown.

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