Crispy Roasemary Chicken and Potatoes

By Kelscott

Ingredients

• 8 chicken thighs
• 6 small red potatoes, quartered
• 1/2 cup extra-virgin olive oil, or as needed
• 1 tablespoon chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh oregano
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste

Preparation

Step 1

-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.