Preheat oven to 425 degrees F (220 degrees C).
Chicken Thighs (2 lb)
Olive Oil (1/4 cup)
, juice and zest from
Lemons (1 1/4)
Garlic (4 cloves)
Dried Oregano (1/2 Tbsp)
Dried Thyme (1 tsp)
Salt (1/2 Tbsp)
Freshly Ground Black Pepper (to taste)
to a large bowl. Using a large spoon or your hands combine well. Add the
Potatoes (8 oz)
and toss them well in the marinade.
Place the chicken in your baking pan or cast iron skillet skin side up. Add the potatoes in between the chicken pieces. Pour over the marinade. Roast for 40-45 minutes or until browned and crispy.