These flavorful slow-roasted chicken thighs and potatoes are made with bone-in skin-on chicken thighs, golden potatoes, fresh herbs, garlic cloves, lemon, butter, olive oil, salt, and pepper.
Peel the fresh garlic cloves and add them to a mortar. Sprinkle some salt. Alternatively, you can use a garlic press.
Pound the garlic into a paste.
Add fresh lemon juice.
Chop up some fresh herbs. I prefer fresh rosemary and fresh thyme.
Add salt, pepper, olive oil, and melted butter. Mix the marinade ingredients together.
Coat the chicken thighs with the marinade. Set aside.
Peel the potatoes.
Slice the potatoes into 1/4" (1 cm) thick slices.
Layer the sliced potatoes on top of a parchment paper lined baking sheet. Sprinkle with salt and pepper. Add the marinated chicken thighs on top.
Bake the chicken covered with foil for 1.5 hours at 325℉ (162℃).
Remove the foil. Continue cooking for another hour. The total cook time is about 2 hours 30 minutes.
Remove the thighs from the oven once the skins crisp up and the potatoes are tender.