Ingredients:
8 chicken thighs
6 small red potatoes, quartered
1/2 c. Rosemary Olive Oil (or as much as needed)
1 1/2 tsp. chopped fresh oregano
1 1/2 tsp. garlic powder
salt and pepper to taste
8 chicken thighs
6 small red potatoes, quartered
1/2 c. Rosemary Olive Oil (or as much as needed)
1 1/2 tsp. chopped fresh oregano
1 1/2 tsp. garlic powder
salt and pepper to taste
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 oregano, garlic powder, salt and pepper. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
