Lemon-Thyme Chicken Thighs with Roasted Potato Wedges

Ingredients

• 1.5 lbs chicken thighs
• 2 large potatoes
• 3 tbsp extra virgin olive oil
• 1 tbsp garlic-infused oil
• 1 large lemon
• 1 tbsp thyme
• 1 tsp fresh rosemary
• 1 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp parsley
• 0.25 cup low sodium chicken broth
• 1 tbsp white wine vinegar
• 0.5 tsp oregano
• 0.25 cup water

Instructions

1. 1Preheat oven to 400°F (200°C). Cut potatoes into wedges, toss with 2 tbsp extra virgin olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and paprika. Spread on a baking sheet and roast for 15 minutes.
2. 2While potatoes roast, pat chicken thighs dry. In a bowl, combine chicken with 1 tbsp extra virgin olive oil, Garlic-Infused Oil, juice from half the lemon, Thyme, rosemary, remaining salt and pepper, and Oregano.
3. 3Sear chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
4. 4Add seared chicken to the baking sheet with the potatoes. Deglaze the skillet with low sodium chicken broth, white wine vinegar, and water, scraping up any browned bits. Pour this sauce over the chicken and potatoes.
5. 5Return to oven and roast for another 20-25 minutes, or until chicken is cooked through and potatoes are tender. Garnish with fresh parsley and lemon wedges before serving.