One Pan Chicken and Potatoes

One-Pan Chicken and Potatoes

Ingredients:

4 bone-in, skin-on chicken thighs (or drumsticks)

4–5 small potatoes, cut into chunks

3 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano (or Italian seasoning)

½ teaspoon salt

½ teaspoon black pepper

Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large bowl, toss the potato chunks with 1½ tablespoons of olive oil, half the seasoning (paprika, garlic powder, onion powder, oregano, salt, pepper).

3. In the same bowl (or a separate one), rub the chicken thighs with the remaining olive oil and seasoning.

4. Arrange the chicken and potatoes on a large baking sheet or roasting pan. Spread them out so they cook evenly.

5. Bake for 40–45 minutes, flipping the potatoes once halfway through, until the chicken is golden and cooked through (internal temp should be 165°F).

6. Broil for an extra 2–3 minutes if you want extra crispy skin.

7. Garnish with chopped parsley if you like.