Lemon, Garlic & Rosemary Baked Chicken Thighs with Baby Potatoes

Ingredients

• 3.3 lbs baby potatoes (±1.5 kg)
• 9 garlic cloves (unpeeled)
• 3 sprigs fresh rosemary
• 2 lemons
• 4 tbsp olive oil (±60 ml)
• 6 chicken thighs (bone-in, skinon) (±5.3 oz / 150 g each)
• Salt & pepper to taste
• 2 tsp smoked paprika (optional) (±10 ml)

Directions

1. Preheat oven to 210°C / 410°F in convection mode.
2. Wash baby potatoes, garlic cloves (unpeeled) and rosemary sprigs. Dry thoroughly on a kitchen towel.
3. In a large bowl, toss potatoes, two rosemary sprigs and six unpeeled garlic cloves with 2 tbsp (30 ml) olive oil, juice of 1/2 of lemon, salt, and pepper until well coated.
4. Pour potatoes in the Tupperware® Voila™ Rectangular Glassware 1.5L in an even layer.
5. Mince remaining 3 garlic cloves, deleaf remaining rosemary sprig, and slice 1 lemon. Pat chicken thighs dry with a paper towel to ensure crispy skin.
6. In the large bowl, toss chicken thighs with remaining 2 tbsp (30 ml) olive oil, juice of remaining 1/2 of lemon, minced garlic, rosemary leaves, salt, pepper, and smoked paprika (if using) until well coated.
7. Place seasoned chicken thighs on top of potatoes in the baking dish and place lemon slices around chicken.
8. Place in preheated oven and bake for 40–45 minutes., or until chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Potatoes should be tender.
9. Once cooked, remove dish from oven and let it rest for a few minutes before serving.