Oven Baked Chicken Thighs with Potatoes

Oven-Baked Chicken Thighs with Potatoes

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

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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.