Garlic Herb Roasted Chicken and Potatoes

Ingredients
• 6–8 bone-in chicken thighs or drumsticks
• 1.5 lb baby potatoes, halved
• 4 tbsp olive oil
• 4 cloves garlic, minced
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1 tsp paprika
• Juice of half a lemon
• Salt + black pepper
• Optional: fresh parsley for finishing

Instructions

1. Heat oven to 425°F (220°C) so everything gets that irresistible roast-y crisp.

2. Pat chicken dry. Season with salt, black pepper, paprika, rosemary, and thyme. Drizzle olive oil and rub it all in like a spa treatment.

3. Toss potatoes with olive oil, garlic, salt, and pepper. Scatter them on a baking sheet.

4. Nestle chicken pieces right on the same sheet, skin-side up, because that’s where the crisp lives.

5. Bake 40–50 minutes, until chicken is golden and cooked through and potatoes are deeply browned at the edges.

6. Squeeze lemon over the top and add a sprinkle of fresh parsley if you’re feeling extra charming.