Herb-Roasted Chicken Thighs with Tomato-Celery Potato Bake

This delightful dish features succulent chicken thighs roasted to perfection alongside a hearty tomato and celery potato bake. The combination of fresh herbs elevates the traditional flavors while the tomatoes add a touch of brightness. A perfect balance of comfort and creativity, this recipe is a wholesome meal that will please the whole family.

Ingredients:

• 4 chicken thighs, bone-in and skin-on
• 4 medium potatoes, sliced
• 2 cups cherry tomatoes, halved
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large baking dish, combine the sliced potatoes, cherry tomatoes, diced celery, and minced garlic. Drizzle with olive oil and season with salt, pepper, oregano, and thyme. Toss to coat evenly.
3. Push the vegetable mixture to the sides of the baking dish to create space for the chicken thighs.
4. Season the chicken thighs with salt, pepper, and a sprinkle of dried thyme, then place them skin-side up in the center of the dish.
5. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
6. Garnish with fresh parsley before serving.