Instructions
Step 1: Preheat oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan.
Step 2: In a large bowl, toss potatoes with half the olive oil, half the garlic, rosemary, thyme, paprika, onion powder, salt, and pepper. Spread evenly in the baking dish.
Step 3: Pat chicken thighs dry with paper towels. Rub with remaining olive oil and garlic, and season with additional salt, pepper, and a sprinkle of paprika if desired.
Step 4: Arrange chicken thighs on top of the potatoes. Drizzle lemon juice over the entire tray.
Step 5: Roast uncovered for 40–45 minutes, or until the chicken is golden and the internal temperature reaches 165°F (74°C). Stir potatoes once halfway through for even browning.
Step 6: Garnish with chopped fresh parsley and serve straight from the tray.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for best texture, or microwave in short intervals. This dish is freezer-friendly—store in a freezer-safe container for up to 2 months and reheat after thawing overnight.
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