Rosemary Chicken Thighs

Rosemary Chicken Thighs

8 Chicken (Thighs)
6 Red Potatoes (Cut in Quarters)
1/2 Cup of Extra Virgin Olive Oil
1 Tablespoon of Rosemary (Chopped)
1 1/2 Teaspoon of Oregano (Chopped)
1 1/2 Teaspoon of Garlic Powder
Sea Salt & Fresh Ground Pepper

Preheat the oven to 375 degrees F (190 degrees C). Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

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