Instructions:
step 1 Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
step 2 In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, and pepper.
step 3 Place the chicken thighs and potatoes in the baking dish. Pour the lemon herb mixture over everything and toss to coat well.
step 4 Arrange chicken skin-side up and nestle lemon slices on top of the chicken pieces.
step 5 Roast in the oven for 40-50 minutes, or until the chicken is golden and cooked through (internal temperature of 165°F) and the potatoes are tender.
step 6 If desired, broil for the last 2-3 minutes to crisp up the skin.
step 7 Garnish with fresh rosemary sprigs before serving.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. Add a little broth or water if needed to maintain moisture.
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