A delightful oven-baked dish combining tender chicken with crispy golden potatoes, infused with a medley of fresh herbs and a hint of spice.
Preheat your oven to 190°C (375°F).
Preheating ensures even cooking and a crispy finish.
Line a roasting pan with aluminum foil for easy cleanup.
Foil lining helps prevent sticking and simplifies cleaning.
Pat the chicken thighs dry with a paper towel and place them in a mixing bowl.
Drying the chicken skin helps it crisp up during baking.
Add olive oil, minced garlic, chopped parsley, basil, thyme, rosemary, crushed red chili pepper, and the juice of one lemon to the bowl.
Mix the ingredients thoroughly to ensure even coating.
Toss the chicken in the mixture until well coated.
Use your hands for better control and even coating.
Cut the potatoes into bite-sized pieces and add them to the bowl with the remaining mixture.
Uniformly sized pieces ensure even cooking.
Arrange the chicken and potatoes in the roasting pan, spreading them out evenly.
Avoid overcrowding to allow proper roasting.
Bake in the preheated oven for 25 minutes.
Check halfway through to ensure even cooking.
Turn the chicken over and stir the potatoes, then bake for an additional 20-25 minutes until the chicken is cooked through and the potatoes are golden.
Use a meat thermometer to check the chicken's internal temperature (165°F/74°C).
Serve the chicken and potatoes hot, garnished with additional fresh herbs if desired.
Presentation matters; garnish with fresh herbs for a vibrant look.
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