Recipe of the Week

¼ cup olive oil

2 Tbsp. lemon juice

3 garlic cloves, minced

1½ tsp. minced fresh thyme or ¾ tsp. dried thyme

1 tsp. salt

½ tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

¼ tsp. pepper

6 bone-in chicken thighs

6 chicken drumsticks

1 lb. baby red potatoes, halved

1 med. lemon, sliced

2 Tbsp. minced fresh parsley

Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour ¼ cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade. Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.