A simple and flavorful one-pan meal featuring juicy garlic-roasted chicken thighs and tender baby potatoes, perfect for a fuss-free dinner.

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Preheat oven to 400°F (200°C).
In a large bowl, toss baby potatoes with half the olive oil, half the garlic, rosemary, thyme, salt, and pepper. Arrange on one side of a baking sheet.
Rub chicken thighs with remaining olive oil, garlic, paprika, salt, and pepper. Place on the other side of the baking sheet.
Top chicken with lemon slices.
Roast in preheated oven for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
Broil for 2–3 minutes for crispier skin, if desired.
Remove from oven, garnish with fresh parsley, and serve warm.

You can substitute chicken thighs with drumsticks or breasts; adjust cooking time accordingly.
Use fresh herbs if available for enhanced flavor.
Great with a side of green beans or a simple salad.