Roasted Lemon Herb Chicken and Potatoes

Preheat your oven to 425°F.

Cube the yellow potatoes, trying to keep the pieces as even in size as possible. Place them in a large baking dish.

In a small bowl or measuring cup, combine the olive oil, minced garlic, chopped rosemary, thyme, and parsley.

Add the salt and pepper blend and the zest of one lemon to the oil mixture. Stir to combine.

Pour half of the herb oil mixture over the potatoes in the baking dish. Toss until the potatoes are well coated, then spread them in an even layer.

Pat the chicken thighs completely dry on both sides with a paper towel.

Season the chicken thighs on both sides with the salt and pepper blend.

Nestle the chicken thighs, skin-side up, among the potatoes in the baking dish.

Pour the remaining herb oil mixture over the chicken thighs and use your hands to spread it evenly over the skin.

Bake for 35-45 minutes, or until the chicken is cooked through and the skin is golden and crispy.

Let rest for a few minutes before serving. Spoon the pan juices over the chicken and potatoes.