Cooking Instructions

• Preheat the oven to 400°F.
• While the oven preheats, in a small bowl, stir together the butter, garlic, salt, and pepper until well combined. Set aside.
• Add the potatoes to an 8x8 or 9x9-inch square baking dish and toss with the oil. Season with the salt and pepper.
• Using a knife, pierce the chicken thighs a couple of times through the skin. Rub each chicken thigh thoroughly with the prepared garlic butter, making sure to get under the skin as well. Place the chicken on top of the potatoes in the baking dish. If there is any leftover garlic butter, add it on top of the chicken.
• Roast until the potatoes are tender and the chicken is cooked through (the internal temperature should reach 170°F) and its skin is golden and crisp, about 45 minutes, using a spoon to baste the chicken with the juices from the bottom of the dish approximately halfway through cooking.
• Serve the chicken thighs with the potatoes and remaining juices spooned over the top. Garnish with fresh parsley, if using.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it in the microwave for 30 to 45 seconds or until warm.