About the Recipe
Ingredients
4 bone-in, skin-on chicken thighs (or boneless chicken breasts)
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp Athenian Olympian Blend
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1 lb baby potatoes, halved
2 garlic cloves, minced
1 tbsp fresh parsley (optional for garnish)
Preparation
Preheat oven to 400°F (200°C).
In a small bowl, mix olive oil, lemon juice, Athenian Olympian Blend, and salt
Toss the chicken thighs in the seasoning mixture and let marinate for 5-10 minutes.
In a separate bowl, toss the baby potatoes with 1 tbsp olive oil, garlic, and add the Athenian Olympian Blend.
Arrange the chicken and potatoes on a baking sheet. Roast for 35-40 minutes, flipping the potatoes halfway through, until the chicken is golden and cooked through (internal temp of 165°F/75°C).
Garnish with fresh parsley and serve hot