½ C. Olive Oil, plus more for drizzling
6 cloves Garlic, minced
1 T. fresh Rosemary Leaves
1 T. fresh Thyme Leaves
4 Lemons, 1 juiced, 3 sliced
¼ tsp. Crushed Red Pepper Flakes
Salt & Pepper
8 Chicken Thighs
1 Large Onion, sliced
2 lb. Baby Yukon Gold Potatoes, halved (or quartered, if larger)

Preheat oven to 400. In small bowl combine oil, garlic, herbs, lemon juice, red pepper and salt and pepper. Place thighs in a large ziploc bag and pour the oil into the bag. Turn to coat and massage oil into the chicken. Allow to marinate on the counter for one hour, turning over occasionally. Drizzle oil on rimmed backing sheet and scatter the potatoes and onions on, sprinkle with salt and pepper and toss to combine. Place chicken on top and slide lemon slices between them. Pour remaining marinade over chicken. Bake 45-60 minutes, or until internal temperature of thighs reach 165. To crisp up skin, place under broiler for a few minutes, but monitor closely.