Oven-Roasted Chicken and Potatoes

Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, minced garlic, paprika, oregano, thyme, salt, and black pepper to create a marinade.
2. Marinate the Chicken
Coat the chicken leg quarters thoroughly with the marinade.
Let the chicken sit for 15 minutes to absorb the flavors.
3. Assemble the Dish
Arrange the sliced potatoes, tomatoes, and onion in a baking dish.
Drizzle with a little olive oil and season lightly with salt and pepper.
Place the marinated chicken on top of the vegetables.
Pour ½ cup chicken broth into the dish to keep everything moist while roasting.
4. Bake the Chicken and Potatoes
Bake uncovered for 45-50 minutes, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F (75°C)).
If desired, broil for the last 2-3 minutes for extra crispiness.
5. Serve and Enjoy
Let the chicken rest for a few minutes before serving.
Garnish with fresh herbs like parsley or thyme for added freshness.
Serving and Storage Tips