Ingredients:
6 bone-in, skin-on chicken thighs
4 medium potatoes (Yukon Gold or Russet), cut into wedges or chunks
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper to taste
Optional: fresh parsley or lemon wedges for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the chicken:
In a bowl, mix olive oil, garlic powder, paprika, onion powder, thyme, salt, and pepper
Rub the mixture all over the chicken thighs.
3. Prep the potatoes:
Toss the potato wedges with a bit of olive oil, salt, pepper, and any leftover seasoning mix.
4. Assemble the dish:
Arrange chicken thighs skin-side up on a large baking tray or dish
Scatter the potatoes around them in a single layer.
5. Bake:
Cover loosely with foil and bake for 40 minutes.
Uncover and bake another 20–25 minutes, or until the chicken is golden and cooked through (internal temp: 165°F/74°C) and the potatoes are tender.
6. Broil (optional):
Broil for 3–5 minutes to crisp up the skin and edges of the potatoes.
7. Garnish and serve:
Sprinkle with fresh parsley or a squeeze of lemon if desired.
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