Ingredients:

1 lb. chicken thighs (bone-in and skin-on)

1 lb. potatoes (skin-on)

4 tbsp. extra virgin olive oil

2 tbsp. white vinegar

1 tsp. sea salt (optional)

2 tbsp. Hogtown Garden Herb seasoning

Instructions:

Prepping Ingredients Preheat your oven to 375 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or lightly grease it. Cut the skin-on potatoes into uniform, bite-sized wedges or chunks so they cook evenly.

Mixing and Coating:

In a large mixing bowl, whisk together the extra virgin olive oil, white vinegar, sea salt, and Garden Herb seasoning until well combined. Add the chopped potatoes and toss thoroughly in the mixture, then transfer them onto the prepared baking sheet in an even layer. Place the bone-in, skin-on chicken thighs into the remaining oil and herb mixture, turning to ensure they are fully coated.

Assembling:

Arrange the coated chicken thighs skin-side up among the potatoes on the baking sheet, ensuring everything has space to roast rather than steam. Drizzle any remaining oil and herb mixture from the bowl directly over the chicken and potatoes.

Roasting:

In the oven, place the sheet pan in the preheated oven and bake for 1 hour 15 minutes, until the chicken skin is golden-brown and crispy, the internal temperature of the chicken reaches 165 degrees Fahrenheit, and the potatoes are fork-tender.

Serve with Pan Drippings and Dip:

Remove the sheet pan from the oven and let the chicken rest for 5 minutes. Tilt the sheet pan slightly to pool the warm, flavourful juices and rendered oils, collect the natural pan drippings with a spoon or baster, and pour them into a small bowl to serve as a rich au jus alongside your meal.

Notes:

Optional: Serve with a side of Hogtown Garden Herb Ranch Dip for a cool, creamy contrast.