1/3 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon lemon zest
3 cloves garlic, minced
2 teaspoons dried Greek oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and pepper
6 chicken thighs, bone-in, skin-on
1 pound small white potatoes, cubed
2 tablespoons fresh parsley, chopped
Preheat the oven to 400 F.
In a large bowl, whisk to combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, basil, and salt and pepper.
Add the chicken and potatoes, and toss until evenly coated.
Transfer to a baking sheet lined with aluminum foil, and roast 30 minutes.
Take the sheet pan out of the oven, and stir the chicken and potatoes.
Return the sheet pan to the oven and roast for 20 to 30 more minutes, or until chicken is fully cooked and potatoes are crisp around the edges.
Transfer to a serving dish, and top with parsley.