Ingredients
Scale
- 4 large chicken thighs, (bone in, skin on)
Marinade
- 2 tablespoons olive oil (affiliate)
- Juice of 2 lemons, (about 1/3 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1 lb baby red potatoes, cut into bite sized pieces
- 1 red onion, thinly sliced
- *2 tablespoon parsley (for garnish)
Instructions
- In a large bowl, whisk together marinade ingredients, add chicken thighs, cover, and marinate for 1-2 hours.
- **Do not marinate for longer than this, or the lemon juice will begin to break down the chicken.
- Heat cast iron skillet or dutch oven over medium high heat and add chicken thighs, skin side down.
- Let cook without moving for 5 minutes, then flip and cook for another 3 minutes on the opposite side.
- Remove chicken to a large plate, then pour remaining marinade into the cast iron.
- Preheat oven to 425 degrees.
- Add potatoes and cook over medium heat for 10-12 minutes. Add red onion, cook for another 5 minutes, then remove from heat.
- Place chicken on top of potatoes and onions then place in oven.
- Bake for 20 minutes or until internal temperature is between 165 and 180 degrees.
- Top with fresh parsley and serve.
- Prep Time: 15 mins
- Cook Time: 45 mins