Ingredients:
4 chicken breasts (or thighs, if preferred)
1 kg (2.2 lbs) baby potatoes, halved
4 cloves garlic, minced
3 tablespoons olive oil 1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon rosemary (optional) Salt and pepper to taste
1/4 cup fresh parsley, chopped (optional)
1/2 cup chicken broth or water —
Instructions:
1. Preheat the oven to 200°C (390°F).
2. Prepare the marinade: In a small bowl, mix olive oil, minced garlic, lemon juice, paprika, oregano, thyme, rosemary, salt, and pepper.
3. Season the chicken: Rub the marinade generously over the chicken breasts and let it marinate for at least 15–30 minutes (or overnight for more flavor).
4. Prepare the potatoes: Wash and cut the baby potatoes in half. Toss them with a bit of olive oil, salt, pepper, and a sprinkle of the same herbs used for the chicken.
5. Assemble the dish: Place the chicken and potatoes in a baking dish. Pour the chicken broth or water around (not over) the chicken to keep it moist.
6. Bake: Cover the dish with foil and bake for 30 minutes. Then remove the foil and continue baking for another 20–25 minutes, or until the chicken is golden and cooked through, and the potatoes are tender. 7. Optional: Broil for the last 3–5 minutes for a crispy finish on top. 8. Serve hot, garnished with freshly chopped parsley.
