Layered Chicken and Roasted Garlic and Potatoes
½ cup fresh thyme (Optional: include sage or rosemary)
1 ½ pounds baby potatoes
20 cloves garlic, peeled
2 teaspoons olive oil
3 pounds chicken legs and thighs, bone-in, trimmed of fat and excess skin
6 tablespoons butter, softened, almost melted
1 teaspoon paprika
salt and pepper
Preheat the oven to 450 degrees. Toss the potatoes with the olive oil and salt and microwave just until starting to soften, about 4 minutes. Add the garlic cloves and toss to coat. Spray a baking dish with olive oil or nonstick spray, and pour the potatoes along the bottom of the dish. Slice half the lemon and lay out over the potatoes, and squeeze the juice of the second lemon half over the potatoes. Lay out the herbs across the potatoes.
Pat the chicken pieces dry and place in large bowl. In a small bowl, mix together the butter, paprika and salt and pepper. Spoon over the chicken and stir to coat well. Place the buttered chicken on top of the potatoes, skin side up. Place in hot oven and close the oven door. Reduce the temperature setting to 375 and bake until potatoes are cooked through and chicken skin is crispy, about 45 minutes.