Ingredients
4 chicken thighs (bone-in, skin-on for best flavour)
4 large potatoes, cut into chunks
3 tbsp Ashgrove Herb & Garlic Butter
2 tbsp olive oil
1 tsp dried rosemary, or fresh if available
Salt and cracked black pepper, to taste

Method
1. Preheat oven to 200°C

2. Toss potato chunks with 1 tbsp olive oil, salt, pepper, and half the rosemary. Spread evenly on a large baking tray.

3. Pat chicken thighs dry. Rub them all over with Ashgrove Herb & Garlic Butter (about 2 tbsp). Season with salt, pepper, and the remaining rosemary.

4. Arrange chicken on top of the potatoes on the baking tray and drizzle the remaining olive oil over the chicken and potatoes.

5. Roast for 40-45 minutes, until the chicken skin is golden and crispy and the potatoes are tender.

6. Serve garnished with fresh herbs, if you like.