Last night we had to make some chicken that we had been defrosting for a few days. Joey decided to opt out of chicken and eat leftovers. I decided to make all the chicken for myself! And it was wonderful! The skin was crispy, the flavor was spot on and while I made three large thighs I was having trouble not eating all of them!
bone-in chicken thighs (1-2 thighs per person)
potato (1 medium red or yellow potato per person)
1. Preheat the oven to 425
2. On a rimmed backing sheet rub olive oil onto the skin of the chicken. Sprinkle with salt, lemon pepper and rosemary.
3. IMPORTANT: Wipe all excess olive oil off the tray. Don't be like me and boil the oil in the oven and then set off the smoke alarm and wake the baby.
4. Slice the potato into thin slices, toss with olive oil, salt and lemon pepper and place on one side of the tray
5. Bake for 25-35 minutes until juices run clear when chicken is pierced
6. Eat the skin first.