Herb roast chicken with roasted potatoes

Turn the oven to 200 °C, convection if you can. It heats while you prep the rest.

Peel the 400 g of potatoes and cut them into roughly 3 cm chunks. Same-size pieces mean even cooking.

In the mixing bowl, toss the potatoes with half the olive oil, the thyme, salt and pepper. Spread them in the dish without stacking them.

Slide the dish in at 200 °C for a first round. They should start browning around the edges.

Meanwhile, crush the 2 garlic cloves in their skins. Rub the 4 thighs with the rest of the olive oil, salt and pepper. Chop half the parsley and keep the rest for the end.

Take out the dish, flip the potatoes and set the thighs skin side up between them. Add the crushed garlic and put it back in the oven at 200 °C until the juices run clear and the meat is cooked through (74 °C).

Poke the thigh at its thickest point near the bone: the juices should run clear, no pink. If not, give it 5 more min in the oven.

Take out the dish, sprinkle with the chopped parsley and the rest of the bunch, finely sliced. Let it rest 5 min then serve 2 thighs per person with the potatoes.