Oven-Roasted Chicken Thighs with Garlic Roasted Potatoes

Quick and easy: 15 minutes prep, then the oven does the work.
Crispy guaranteed: high-temperature uncovered roasting for golden skin and concentrated juices.
Complete and balanced meal: meat, starch, vegetables, and herbs all in one dish.
Minimal cleanup: everything cooks in a single large pan.
Perfect for guests or family: everyone loves homemade roast chicken.

Preheat oven and prepare marinade
Preheat oven to 200°C (400°F), preferably with fan.
In a large bowl, mix olive oil, minced garlic, lemon juice, paprika, thyme, rosemary, salt, and pepper. If you like, add Dijon mustard, chili flakes, or a splash of white wine. Mix well.
Pat chicken thighs dry with paper towels to ensure ultra-crispy skin when cooked.
Season chicken and potatoes
Add chicken thighs and potatoes to the bowl. Toss thoroughly to coat everything well in the marinade.
For extra flavor, let it marinate 30 minutes to 2 hours in the fridge (optional but recommended).
Arrange on baking tray or roasting dish
Spread potatoes in a single layer on a large baking tray or roasting pan. Place chicken thighs skin side up among the potatoes. Pour remaining marinade over everything.
Add onion quarters and cherry tomatoes around for extra flavor and color if desired.
Cooking
Roast uncovered at 200°C (400°F) for 40 to 45 minutes.
The skin should be golden and crispy; the meat fully cooked (internal temperature minimum 75°C/165°F). Potatoes should be tender and slightly caramelized.
For extra crispy skin, finish with 2-3 minutes under the oven grill.
If potatoes seem dry during cooking, add a splash of broth or white wine halfway through.
Plating and serving
Remove from oven and let rest 5 minutes.
Sprinkle with fresh chopped parsley and serve immediately with lemon wedges.
This dish stands alone but also pairs well with a green salad or roasted vegetables.