a one-pan wonder.
4-6 chicken thighs
1.5 pounds baby potatoes, washed and cut in half
2 lemons
1/4 cup olive oil
2 tsp rosemary (fresh if you have it)
4 cloves garlic, minced
1 tsp paprika
1/2 tsp oregano
2 tsp salt
1 tsp pepper
optional: nicely served over a bed of arugula
Preheat the oven to 400. Combine olive oil, zest of one lemon, juice of both lemons, and all seasonings.
In a 9x13” baking dish, add the chicken thighs (skin-side up if yours have it). Add the potatoes around them. Cover with the sauce and stir gently to combine.
Bake for 60 minutes.