1.5lbBelcampo lemon marinated chicken thighs (I used 4)Substitute regular chicken thighs and marinate with 3 lemons juiced, 1/4 tsp garlic powder, 1/4 tsp turmeric, 1/4 tsp onion powder, salt and pepper to taste overnight or for at least 30 minutes-1 hour
5smallred potatoes chopped
1Tbspminced garlic
1/2Tbspfresh thyme
1/2Tbspfresh chopped rosemary
1/2Tbspdried oregano
1/3cupdiced onions
1/4cupolive oil (reserve about 1 Tbsp for drizzling on top of chicken)
1/4 tspSee Salt Fleur de sel salt + a pinch extra for top of chicken
1/4tspground pepper
1mediumlemon sliced
Instructions
Marinating plain chicken thighs:
Add chicken thighs to a shallow dish, add lemon juice, garlic powder, onion powder, salt + pepper, turmeric, and marinate overnight or for at least 30 minutes-1 hour
When ready to use let chicken thighs sit at room temperature for at least 30-45 minutes
Putting it all together:
Chop red potatoes into bite size pieces and add to a 11x6 (or larger) casserole dish
Dice onions and add with potatoes
Add fresh thyme, chopped rosemary, dried oregano, salt + pepper, minced garlic, olive oil, and mix it all up
Add chicken thighs to top of potatoes and nestle them into the casserole dish as best as possible
Drizzle olive oil on top and sprinkle fleur de sel salt on top of skin, with a sprinkle of any leftover fresh herbs
Place lemon slices all over the dish
Bake uncovered 400˚ F for 60 minutes or until your chicken thighs reach internal temperature of 165˚ F