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👩🍳 Instructions:
1. Preheat & prep:
- Preheat oven to 200°C (400°F).
- Pat chicken thighs dry with paper towels for crispy skin.
- In a large bowl, mix olive oil, garlic, lemon juice, paprika, thyme, rosemary, salt, and pepper.
2. Season:
- Add chicken thighs and potatoes to the bowl. Toss everything to coat well in the marinade.
- If time allows, marinate for 30 minutes to 2 hours in the fridge.
3. Arrange in pan:
- Place potatoes in a single layer on a large baking tray or roasting dish.
- Nestle chicken thighs (skin-side up) among the potatoes. Pour over any remaining marinade.
- Optional: add sliced onions or tomatoes around for extra flavor.
4. Bake:
- Bake uncovered for 40–45 minutes, or until chicken is golden and cooked through (internal temp: 75°C / 165°F).
- Broil for the last 2–3 minutes for crispier skin, if desired.
5. Serve:
- Garnish with freshly chopped parsley and a wedge of lemon if desired. Serve hot.
👩🍳 Instructions:
1. Preheat & prep:
- Preheat oven to 200°C (400°F).
- Pat chicken thighs dry with paper towels for crispy skin.
- In a large bowl, mix olive oil, garlic, lemon juice, paprika, thyme, rosemary, salt, and pepper.
2. Season:
- Add chicken thighs and potatoes to the bowl. Toss everything to coat well in the marinade.
- If time allows, marinate for 30 minutes to 2 hours in the fridge.
3. Arrange in pan:
- Place potatoes in a single layer on a large baking tray or roasting dish.
- Nestle chicken thighs (skin-side up) among the potatoes. Pour over any remaining marinade.
- Optional: add sliced onions or tomatoes around for extra flavor.
4. Bake:
- Bake uncovered for 40–45 minutes, or until chicken is golden and cooked through (internal temp: 75°C / 165°F).
- Broil for the last 2–3 minutes for crispier skin, if desired.
5. Serve:
- Garnish with freshly chopped parsley and a wedge of lemon if desired. Serve hot.
