Mediterranean Baked Chicken & Potatoes with Herbs

1.Preheat the oven to 425°F (220°C).

2.In a large bowl, combine the halved baby potatoes, Kalamata olives, minced garlic, 1 tablespoon olive oil, chopped rosemary, thyme leaves, dried oregano, salt, and pepper. Toss well to coat all the potatoes and olives evenly with the herbs and oil.

3.Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.

4.In a large ovenproof baking dish or roasting pan, arrange the seasoned chicken thighs skin-side up in a single layer, leaving space between each piece.

5.Distribute the herb-coated potatoes and olives around and between the chicken thighs in the baking dish.

6.Drizzle the remaining 1 tablespoon of olive oil evenly over the chicken and potatoes.

7.Place the thin lemon slices on top of the chicken thighs, distributing them evenly.

8.Bake uncovered in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crispy, the internal temperature of the chicken reaches 165°F (74°C), and the potatoes are tender when pierced with a fork.

9.For extra crispiness, switch the oven to broil for the last 3-5 minutes, watching carefully to avoid burning.

10.Remove from the oven and let rest for 5 minutes before serving.

11.Garnish with freshly chopped parsley and serve warm, optionally accompanied by a simple green salad or crusty bread.