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Paprika Roasted Chicken and Potatoes

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Ingredients Method

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 1 pound baby potatoes halved
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley chopped (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
  2. In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well.
  3. Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
  4. Add the halved baby potatoes to the same bowl and toss to coat with any remaining seasoning.
  5. Arrange the chicken thighs and potatoes in a single layer on the prepared baking sheet or baking dish.
  6. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
  7. Optional: For extra crispy skin, broil the chicken thighs for an additional 2-3 minutes, keeping a close eye to prevent burning.
  8. Remove from the oven and let the chicken and potatoes rest for a few minutes.
  9. Garnish with freshly chopped parsley if desired, and serve hot!