Prep time: 20 minutes

Cook time: 40-50 minutes

Rest time: 4 hours – overnight

Chicken Materials:

• 4-6 chicken thighs (bone in, skin on)
• 1/2 cup fresh cilantro, chopped
• 2 tbs. vegetable oil (additional 1-2 tbs for frying)
• Juice of 2 limes
• 3 garlic cloves, diced
• 1/2 tsp cumin
• 1/2 tsp thyme
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Potato Materials:

• 1 lbs Russet potatoes, peeled and cut into quarters
• 2-3 tbs. vegetable oil
• 1 tbs. dried oregano
• Salt and pepper to taste

Process:

1. In a small mixing bowl combine all the chicken ingredients except for the chicken thighs. Mix well.
2. In a tupperware with a lid or a large plastic bag add in your chicken thighs. Cover with marinade and place in the fridge for several hours or overnight.
3. When you are ready to make your chicken, combine the potato materials in a large bowl. Make sure potatoes are fully coated with all the seasonings for maximum flavor. Set aside.
4. At this time preheat the oven to 400 degrees.
5. In a skillet with high sides add in some vegetable oil. Keeping the heat on medium high let the oil heat up. Once hot add in marinated chicken thighs, skin side down. Cook for 2-3 minutes or until skin turns a golden brown color. Flip the chicken thighs over and cook for an additional minute or so.
6. Remove from heat and add in potato mixture, placing them around the chicken thighs. Pour the remainder of the cilantro lime chicken over the potatoes and thighs in the skillet. Cover and bake 25-30 minutes. Remove cover and bake an additional 15 minutes or until fully cooked through.
7. Sprinkle with some fresh cilantro and ENJOY!