Ingredients:

4 bone-in, skin-on chicken thighs (or breasts, if preferred)

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

1 pound baby potatoes, halved

1 pint cherry tomatoes

1/2 cup chopped fresh parsley

Instructions:

Preheat oven to 425 degrees F (220 degrees C).

In a large bowl, toss chicken thighs with olive oil, oregano, thyme, garlic powder, black pepper, and salt.

In a single layer, place chicken thighs in a baking dish. Scatter potatoes and cherry tomatoes around the chicken.

Bake for 40-45 minutes, or until chicken is cooked through and juices run clear, and potatoes are tender.

Garnish with fresh parsley before serving.