A delightful dish featuring tender chicken thighs and crispy potatoes, infused with garlic and herbs.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and helps achieve a crispy texture.
Prepare the chicken thighs by patting them dry with a paper towel and seasoning them with salt, pepper, thyme, and rosemary.
Drying the chicken helps the skin crisp up during roasting.
Peel and cut the potatoes into wedges, then toss them in a bowl with olive oil, salt, and pepper.
Cut the potatoes evenly to ensure they cook at the same rate.
Arrange the chicken thighs and potatoes in a single layer in a baking dish.
Avoid overcrowding the dish to allow proper air circulation for roasting.
Pour the chicken broth into the baking dish and squeeze fresh lemon juice over the chicken and potatoes.
Adding broth keeps the dish moist and enhances the flavor.
Cover the dish with aluminum foil and bake for 30 minutes.
Covering the dish initially helps retain moisture.
Remove the foil and continue baking for another 30 minutes, or until the chicken is cooked through and the potatoes are golden brown.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Serve the chicken and potatoes hot, garnished with additional fresh herbs if desired.
Serving immediately ensures the best texture and flavor.
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