INGREDIENTS
- 6 bone-in, skin-on chicken thighs
- 1 ½ lbs baby potatoes (halved)
- 2 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 tablespoon fresh rosemary (or 1 tsp dried)
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- Juice of ½ lemon
- Fresh parsley, for garnish (optional)
INSTRUCTIONS
- Preheat oven to 400°F (200°C).
- Season chicken thighs with salt, pepper, paprika, onion powder, and thyme. Rub the spices in well.
- In a large mixing bowl, toss halved potatoes with olive oil, rosemary, minced garlic, salt, and pepper.
- Arrange the chicken thighs and seasoned potatoes on a large baking sheet or in a roasting dish.
- Drizzle lemon juice over the top.
- Bake for 40–45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C), and the potatoes are crispy and tender.
- Broil for 2-3 minutes at the end for extra crispy skin if desired.
- Garnish with fresh parsley and serve hot!
Would you like a slow cooker or air fryer version as well?