Ingredients:

· ¼ cup olive oil

· 2tbsp lemon juice

· 3 garlic cloves, minced

· 1½ tsp minced fresh thyme or ¾ tsp dried thyme

· 1tsp salt

· ½ tsp minced fresh rosemary or ¼ tsp dried rosemary, crushed

· ¼ tsp pepper

· 6 bone-in chicken thighs

· 6 chicken drumsticks

· 1lb. baby red potatoes, halved

· 1 medium lemon, sliced

· 2tbsp minced fresh parsley

Method:

Preheat oven to 215°C. In a small bowl, whisk the first seven ingredients until blended. Pour one-fourth cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate remaining marinade.

Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175°C and potatoes are tender, 40-45 minutes. If desired, broil chicken three to four inches from heat until deep golden brown, about three to four minutes. Sprinkle with parsley before serving.