Lemon-Herb Chicken Thighs with Crispy Potato Wedges

Ingredients

• 1.5 lb chicken thighs
• 2 lb red potatoes
• 2 tbsp extra virgin olive oil
• 2 tbsp garlic-infused oil
• 1 lemon
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme leaves
• 1 tsp oregano
• 0.25 cup fresh chives
• 1.5 tsp salt
• 0.5 tsp black pepper
• 1 tsp sweet paprika
• 0.25 cup low sodium chicken broth
• 2 tbsp parsley
• 1 tbsp white wine vinegar
• 1 tsp maple syrup

Instructions

1. 1Preheat oven to 400°F (200°C). Toss potato wedges with extra virgin olive oil, 1 tsp salt, 0.25 tsp black pepper, and sweet paprika; spread on a baking sheet.
2. 2In a bowl, combine chicken thighs with Garlic-Infused Oil, lemon zest and half the juice, rosemary, thyme, oregano, remaining salt and pepper, and white wine vinegar.
3. 3Roast potatoes for 20 minutes. While potatoes roast, sear chicken thighs in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
4. 4Add chicken to the oven with the potatoes, or transfer skillet to the oven. Pour chicken broth and remaining lemon juice over chicken. Bake for another 15-20 minutes, or until chicken is cooked through (internal temperature 165°F/74°C).
5. 5Remove from oven, stir in chopped chives and parsley. Serve chicken thighs immediately with potato wedges.