Herb-Roasted Chicken and Potatoes

Instructions:
Step 1: Preheat oven to 400°F (200°C).
Step 2: In a small bowl, mix 2 tbsp olive oil, rosemary, thyme, oregano, garlic, salt, pepper, lemon juice, and lemon zest.
Step 3: Rub the herb mixture all over the chicken thighs and under the skin for maximum flavor.
Step 4: In a separate bowl, toss the cubed potatoes with 2 tbsp olive oil, salt, and pepper.
Step 5: Arrange the chicken and potatoes on a large baking sheet or roasting pan in a single layer.
Step 6: Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temp 165°F) and the potatoes are golden and crispy.
Step 7: If desired, broil for the last 2-3 minutes to crisp up the chicken skin further.
Step 8: Remove from oven and let rest for 5 minutes. Garnish with fresh herbs before serving.

Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F to keep the chicken skin crispy, or microwave for a quicker option (note: skin may lose crispiness in microwave).