Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 800g)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
  • 1 large yellow onion, peeled and quartered
  • 6 cloves fresh garlic, smashed
  • 1/2 cup extra virgin olive oil
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 bunch fresh parsley, roughly chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Moisture is the enemy of a crispy sizzle.
  2. Slice 1.5 lbs Yukon Gold potatoes into even 1 inch wedges and quarter 1 large yellow onion.
  3. In a large bowl, whisk 1/2 cup extra virgin olive oil with 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp pepper.
  4. Add 6 cloves fresh garlic (smashed) to the oil mixture and stir vigorously.
  5. Toss the potatoes and onions in the herb oil until every surface is glistening and coated.
  6. Place potatoes and onions on the baking sheet, then nestle the chicken thighs among them, skin side up.
  7. Pour any remaining herb oil over the chicken skin. Ensure the skin is fully saturated.
  8. Slide into a preheated 200°C (400°F) oven. Bake for 55 minutes until the chicken skin is deep mahogany and the potatoes are golden.
  9. Remove from the oven and immediately sprinkle with 1 bunch fresh parsley. Note: The residual heat wakes up the parsley's oils without wilting it into brown mush.
  10. Let the tray sit for 5 minutes before serving. This allows juices to redistribute.