Roasted Chicken Thighs and Potatoes

Roasted Chicken Thighs and Potatoes

**Ingredients:**
– 4-6 chicken thighs, bone-in and skin-on
– 4-5 medium potatoes, cut into chunks
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon dried rosemary (or fresh if available)
– 1 tablespoon dried thyme
– Salt and pepper to taste
– Juice of 1 lemon
– Optional: 1 cup chicken broth or white wine

**Instructions:**

1. **Preheat Oven:**
Preheat your oven to 400°F (200°C).

2. **Prepare Ingredients:**
– In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, pepper, and lemon juice.
– Add the chicken thighs and potato chunks to the bowl and toss everything to coat well with the seasoning mixture.

3. **Arrange in Baking Dish:**
– Place the seasoned chicken thighs and potatoes in a single layer in a baking dish. Ensure the chicken thighs are skin-side up to get a nice crispy skin.
– If desired, pour the chicken broth or white wine into the dish around the chicken and potatoes for added moisture and flavor.

4. **Bake:**
– Place the baking dish in the preheated oven.
– Roast for about 45-55 minutes, or until the chicken thighs are cooked through and reach an internal temperature of 165°F (74°C). The potatoes should be tender and golden brown.

5. **Serve:**
– Remove the dish from the oven and let it rest for a few minutes before serving.
– Plate the chicken thighs and potatoes and drizzle with any remaining pan juices.

Enjoy your meal! If you have any specific preferences or ingredients you’d like to incorporate, feel free to let me know!