Chicken Thighs and Potatoes – A Delightful Dish

Preheat oven to 200°C (390°F).

In a large bowl, toss the potato chunks with half of the olive oil, minced garlic, rosemary, thyme, salt, and pepper.

Arrange the potatoes in a single layer on a baking tray or ovenproof dish.

Pat the chicken thighs dry and season with salt and pepper.

Drizzle the remaining olive oil over the chicken and rub it in.

Place the chicken thighs skin-side up on top of the potatoes.

Roast in the oven for 40-45 minutes or until the chicken skin is crispy and the internal temperature reaches 75°C (165°F).

Stir the potatoes halfway through roasting to ensure even cooking.

Let rest for 5 minutes before serving.

Serving and Storage Tips