Lemon Garlic Chicken with Roasted Potatoes

Yield: 4 servings

Ingredients:

4 bone-in, skin-on chicken thighs and legs
Salt and pepper, to taste
2 tablespoons olive oil or avocado oil
4 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon fresh or dried thyme
1 teaspoon fresh or dried rosemary
1 teaspoon fresh or dried oregano
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound baby potatoes, halved
Fresh herbs, for garnish (optional)

Directions:

1. Preheat the oven to 425°F (220°C).
2. Season the chicken legs and thighs with salt and pepper on both sides.
3. In a large oven-safe skillet or baking dish, heat the olive oil or avocado oil over medium-high heat.
4. Add the chicken thighs, skin side down, and sear for about 4-5 minutes until the skin is crispy and golden brown. Flip the chicken thighs and sear for an additional 2-3 minutes on the other side.
5. In a small bowl, combine the minced garlic, lemon zest, lemon juice, dried thyme, dried rosemary, dried oregano, paprika, onion powder, garlic powder, salt, and black pepper to make a marinade.
6. Pour the marinade over the chicken thighs, coating them evenly. Arrange the halved baby potatoes around the chicken.
7. Transfer the skillet or baking dish to the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
8. Remove from the oven and let the chicken rest for a few minutes.
9. Garnish with fresh herbs (optional) before serving.

Serve the gluten-free lemon garlic chicken with a side of steamed vegetables or a fresh salad.