Chicken Thighs with Oven-Baked Potatoes

Method

1. Pass the chicken thighs over an open flame to burn off any remaining hairs.
2. Rub the thighs with half a lemon to remove the burnt smell, then rinse under running water.
3. Cut the potatoes into wedges or cubes of medium size.
4. Place the potatoes in a baking dish.
5. Drizzle with extra virgin olive oil, add potato seasoning or a mix of herbs, a sprinkle of salt, and some rosemary; mix with your hands to season all potatoes.
6. Add the chicken thighs with the skin facing upward.
7. Season the chicken with chicken seasoning, or if you don't have it, with salt, pepper, and rosemary.
8. Pour a little water into the dish (do not add too little, it will dry during cooking).
9. Bake directly on the oven rack at 210°C for 20 minutes.
10. Reduce the temperature to 170°C and bake for another 20 minutes.
11. Move the dish to the top rack and grill for 10 minutes.
12. Check occasionally during baking and add water if needed. Once golden and cooked through, serve with the pan juices.