Chicken Thighs and Potatoes
Ingredients
1 pound boneless, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1 teaspoon dried oregano
1/2 teaspoon dried mint, crumbled
1/4 teaspoon black pepper
1/4 teaspoon salt
1/3 cup bread crumbs
2 tablespoons grated Parmesan Cheese
3 cups diced red skin potatoes, cut into 1 inch pieces
Instructions
Preheat oven to 450 F. Mix olive oil, lemon juice and crushed garlic in a medium bowl. In a separate small bowl, combine oregano, mint, pepper and salt. Combine breadcrumbs, Parmesan Cheese and half of the herb mixture in another bowl and mix well. Dip each chicken thigh in olive oil mixture until coated and then roll in breadcrumb mixture. Place thighs in a greased 9 x 13 inch pan in a single layer. Toss potatoes in the remaining olive oil mixture and arrange potatoes around the chicken thighs. Sprinkle the potatoes with the other half of the herb mixture. Bake uncovered for 30-35 minutes or until chicken juices run clear when pierced with a fork and potatoes are tender. Makes 4 servings.