8 bone-in, skin on chicken thighs
1 medium large onion, peeled and rough chopped
1 large or 2 small oranges cut into 1/8ths
2 large cloves garlic, peeled and minced
2 Tbs finely chopped fresh rosemary
1 pound potatoes, cut into 3/4 - 1 inch pieces
approx. 1/4 cup olive oil
salt and pepper to taste
Preheat the oven to 400 degrees.
Before handling the raw chicken, add about 1 cup rough chopped onion to a large mixing bowl and add one large, or two small, chopped oranges, add 2 large minced cloves of garlic and add 2 Tbs finely minced fresh rosemary.
Then, just before adding them to the bowl, cut about 1 pound of potatoes into 3/4 - 1 inch pieces....add those to the bowl and add a generous amount of olive oil and salt and pepper to taste and toss to combine.
Then add the chicken thighs and toss those to combine and lay everything out on a large baking tray....making sure the skin sides of the chicken thighs are facing up....and place the tray into the preheated oven.
Make sure the potatoes and onions are in a single layer on the tray and it will take about 45 minutes for the chicken and potatoes to roast.
The skin will be nicely browned when it's done and you could even finish it under the broiler for a few minutes to crisp the skin up even more.
Then divide the potatoes, onions and chicken onto plates and squeeze some of the roasted oranges over the top to finish.
Be careful squeezing the juice out of the roasted oranges....they may be a bit on the hot side.