One-Pan Greek Lemon Chicken & Potatoes Delight

Ingredients

• 4 pieces boneless, skinless chicken thighs
• 4 medium potatoes, diced into cubes
• 1 piece lemon (zest and juice)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 3 tablespoons olive oil
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, olive oil, salt, and pepper. Mix well to create a marinade.
3. Add the chicken thighs to the bowl and coat them with the marinade. Let them sit for about 15 minutes to absorb the flavors.
4. Meanwhile, in another bowl, toss the diced potatoes with a drizzle of olive oil, salt, pepper, oregano, and thyme until evenly coated.
5. Arrange the marinated chicken thighs on a baking sheet, and scatter the seasoned potatoes around them.
6. Pour any remaining marinade over the chicken and potatoes for extra flavor.
7. Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the potatoes are tender and golden.
8. For a crispy finish, broil for the last 2-3 minutes, keeping a close watch to prevent burning.
9. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.