Description
Juicy bone-in chicken thighs roast alongside crispy baby potatoes in a simple, flavorful pan sauce made from garlic, smoked paprika, and Italian herbs. It’s an easy one-pan dinner perfect for busy nights and hearty appetites.
Ingredients
Scale
6 bone-in, skin-on chicken thighs
1.5 pounds baby potatoes, halved
3 tablespoons olive oil (divided)
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
- In a small bowl, mix 2 tablespoons olive oil, minced garlic, smoked paprika, Italian seasoning, salt, and pepper.
- Rub the seasoning mixture over the chicken thighs and set aside.
- In another bowl, toss halved potatoes with 1 tablespoon olive oil, salt, pepper, and a bit of Italian seasoning.
- Arrange chicken thighs skin-side up on the sheet pan. Spread potatoes around them cut side down.
- Roast for 35-40 minutes until the chicken is cooked through and the potatoes are golden and tender.
- Optional: Broil for 2-3 minutes for extra crispy skin.
- Rest for a few minutes, garnish with parsley, and serve.