6 chicken thighs
3 large russet potatoes cut into 1 ½ inch pieces
Extra virgin olive oil
4-5 large cloves of garlic peeled and sliced lengthwise in half
4- tablespoons fresh cilantro or parsley
Salt and pepper to taste
Preheat oven to 425 F. Season both side of the chicken with salt and pepper. On the stove top in a large pan on medium high heat, heat 4-5 tablespoons of olive oil until hot but not smoking. Once the oil is hot place the chicken skin side down into the pan. Brown the chicken 4-5 minutes on each side and transfer to a plate leaving the excess juices in the pan. Add another 2 tablespoons olive oil to the pan and add the potatoes, garlic, ¼ cup of lemon juice and season with salt and pepper. Cook the potatoes tossing often until they start to tender (about 5 minutes). Transfer the chicken and potato mixture with all the juices onto a baking pan and spread out evenly. Squeeze on the juice of another lemon and season with more salt and pepper. Thinly slice a lemon and tuck the pieces into the mixture throughout. Bake for about 30 minutes until the skin of the chicken is crispy and the potatoes are fully cooked and golden. Remove from oven and top with fresh cilantro.
Easy alternate method:
This method also works well however the chicken may not come out as crispy on the outsides and the potatoes are more tender inside and out.
In a large dish add ¼ cup olive oil, juice of 2 lemons, 1 tablespoon minced garlic, 1 ½ tsps. salt and ½ teaspoon ground black pepper. Place the chicken into the marinade and toss to evenly coat. Cover and marinate in the fridge for 30 minutes. Once marinated transfer chicken and marinade to a baking pan along with potatoes. Toss the potatoes with the marinade to coat. Add additional lemon juice and garlic if desired and season with salt and pepper. Bake on 425 F. for 35-40 minutes until the chicken and the potatoes are fully cooked.