1. Cut large slices of potato. Make marinades from lemon juice and grated ginger.
2. Place the thighs in a tin previously covered with olive oil, then place the potatoes, salt, add rosemary and pour over the marinade and cover with aluminum foil.
Bake at 180°C for 45 minutes, then remove the aluminum foil and bake at 220° for 15/20 minutes.
