Prep time: 20 minutes

Cook time: 1 hour 20 minutes

Chicken Materials:

• 3 lbs. chicken thighs (I like boneless/ skinless)
• 2 tbsp. vegetable oil
• ½ tbsp. paprika
• ½ tbsp. marjoram
• ½ tbsp. oregano
• 1 tbsp. parsley
• 1 tbsp. onion powder
• ½ tbsp. garlic powder
• ¼ tsp red pepper flakes
• Salt and pepper to taste
• Juice of ½ lemon
• 3 tbsp. butter cut into small pieces

Potato Materials:

• 1.5-2 lbs. baby potatoes cut in half
• 2 tbsp. vegetable oil
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp onion powder
• ½ tsp garlic powder
• Salt and pepper to taste

Process:

1. Preheat the oven to 400 degrees F and drizzle a baking dish or oven safe skillet with some vegetable oil (you can use olive oil instead if you’d like) and set aside.
2. In a mixing bowl add the chicken thighs and drizzle with vegetable oil. Give the chicken a rough toss.
3. Add  in the paprika, marjoram, oregano, parsley, onion powder, garlic powder, red pepper flakes, salt and pepper. Mix well to coat the chicken in the seasonings. 
4. Place the chicken in the skillet rolling the ends of the chicken into the inside (watch video for visual).
5. Drizzle the chicken with some lemon juice and top each piece with a slice of butter. Set aside. 
6. In another mixing bowl add in the baby potatoes and drizzle with vegetable oil. Give the potatoes a rough toss.
7. Add in the oregano, parsley, onion powder, garlic powder, salt and pepper. Mix well.
8. Pour the potatoes around the chicken. 
9. Cover and bake for 60 minutes. Uncover and bake for an additional 15-20 minutes.
10. Let rest for a few minutes, plate and ENJOY!