So I had limited ingredients, and limited time and found a really simple recipe that was great over at allrecipes.com
This is the original recipe:
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons 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 rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
What I did was cut the potatoes into smaller pieces, used less oil, probably more fresh rosemary, fresh garlic – crushed (lots of it), and dried oregeno. The result was great, but I would tweak it slightly next time, and here is my twists:
I used boneless chicken Thighs, and would use those or bone in skinless chicken breasts. Here is how it went down: I cut the potatoes, threw them in a bowl, covered them with oil, put in fresh chopped rosemary, covered with salt and pepper, fresh thyme, garlic, and dry oregeno. Stirred everything around and coated the potatoes, then put in the chicken thighs, flipped those around and coated everything, threw it onto a cookie pan (like a cookie sheet with a lip), and cooked for 50 minutes (the chicken was boneless so it was less dense and cooked quicker).
Next time I would do the chicken and potatoes seperate since the thighs are always fat/juicy, that they moisten the potatoes almost too much. Either that or reduce it to two large potaoes, and 2 chicken breasts, that would make a nice meal for two. Just add some salad.
Anyhow I look forward to trying this again with some other variation and see what I get out of it…the worst part is I have enough leftovers for 2+ more meals!!!