Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 6 oz / 170g each)
  • 1.5 lbs / 680g Yukon Gold potatoes, cut into 1-inch / 2.5cm chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional garnish)
  • Lemon wedges (optional garnish)

Instructions:

  1. Preheat oven to 400°F / 200°C. Toss potatoes in the skillet/pan with 1 tablespoon of olive oil, salt, pepper, and rosemary. Spread in a single layer.
  2. In a separate small bowl, combine salt, pepper, paprika, garlic powder and thyme.
  3. Pat the chicken thighs dry with paper towels. Season generously on both sides with remaining of the spice mix.
  4. Heat the remaining 1 tablespoon olive oil in the skillet/pan over medium-high heat (if using a cast iron skillet or roasting pan). Sear the chicken thighs skin-side down for 3-4 minutes until golden brown. Remove from pan.
  5. Arrange the chicken thighs on top of the potatoes, skin-side up. If using a cast iron skillet, return to the hot oven. If using a roasting pan, transfer to the preheated oven.
  6. Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the potatoes are tender and golden brown.
  7. Let the chicken rest for 5-10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges, if desired. Enjoy your Easy Chicken Thighs with Roasted Potatoes!