Chicken thyme

Here's what I had for dinner yesterday. This tasty, tasty chicken recipe was adapted from here. I didn't have rosemary at the time, but I did have a goodly amount of thyme, so I used that instead. The skin turns out delightfully crunchy!

I accidentally used waaaay too much olive oil (I just eyeballed it rather unsuccessfully). 1.5 tbsp is my best guess for a reasonable amount.

Crispy thyme chicken with potatoes



Preheat the oven to 375 degrees F (190 degrees C). Cut all the potatoes in half. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Bake for 45 minutes in the preheated oven, uncovered.