Crispy Rosemary Chicken and Potato Wedges
8 Chicken Thighs
6 Small Red Potatoes, Quartered
1/2 cup Arbequina Extra-Virgin Olive Oil
1 Tablespoon chopped fresh rosemary
1 1/2 teaspoon chopped fresh oregano
1 1/2 teaspoon garlic powder
Salt and Pepper to taste
Preheat the oven to 375 degrees.
Place chicken and potatoes into a large bowl. Pour olive oil over then, and stir to coat. Scatter chicken and potato pieces in a large baking dish. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 10 minutes for extra crispness.
*Adapted from all recipes*