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