Herb-Infused Chicken Thighs with Lemon-Potato Hash

Name: Herb-Infused Chicken Thighs with Lemon-Potato Hash
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: European
Ingredients: 8 (bone-in, skin-on) chicken thighs; 1.5 lbs russet potatoes; 1 medium yellow onion; 2 tsp fresh rosemary; 1 tsp fresh thyme; 3 tbsp olive oil; 1 lemon; 1 tsp salt; 1/2 tsp black pepper

Chicken thighs baked with rosemary and thyme until golden, served atop a savory potato and onion hash.

Cuisine: European

Category: Chicken

Prep: 25 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

8 (bone-in, skin-on) chicken thighs
1.5 lbs russet potatoes
1 medium yellow onion
2 tsp fresh rosemary
1 tsp fresh thyme
3 tbsp olive oil
1 lemon
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Dice potatoes into 1/2-inch cubes and slice onion into thin rings. Toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a sheet pan.
Step 2: Roast potatoes for 15 minutes while preparing chicken: pat thighs dry, season with rosemary, thyme, 1/2 tsp salt, and 1/4 tsp pepper.
Step 3: Place chicken skin-side up on potatoes. Drizzle with 1 tbsp olive oil and squeeze half the lemon over chicken.
Step 4: Bake 25-30 minutes until chicken reaches 165°F (74°C) and potatoes are golden. Rest 5 minutes before serving with remaining lemon wedges.