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Ingredients
8 Chicken thighs
6 Small red potatoes, quartered
1/2 Cup extra-virgin olive oil, or as needed
1 Tablespoon fresh rosemary, chopped
1 1/2 Teaspoons fresh oregano, chopped
1 1/2 Teaspoons garlic powder
Salt & pepper to taste
Instructions
Preheat the oven to 375�F.
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered, baste several times. Drain excess liquid during last 15 minutes of cooking time to get crisp potatoes.