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Baked Chicken And Potatoes

Crispy Baked Chicken and Potatoes

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes, halved
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 425°F (220°C). Stir together olive oil, garlic, paprika, thyme, salt, and pepper until a paste forms.
  2. Pat chicken dry, place in a bowl with potatoes, and coat everything with the seasoning paste.
  3. Arrange chicken skin-side up on a rimmed baking sheet, scatter potatoes around in a single layer, and roast 40 to 45 minutes, until chicken is 165°F (74°C) and potatoes are tender.
  4. Rest 5 minutes, transfer to a platter, spoon pan juices over, and serve hot.

Notes

If the skin needs a little more color, broil for 2 to 3 minutes right at the end. For the easiest cleanup, line the sheet pan with parchment paper or foil.