Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
In a large bowl mix the garlic powder, paprika, salt, pepper and 3 TBSP of the oil until well combined.
Place the chicken and potatoes in the bowl and stir together until the chicken and potatoes are well coated in oil and spices.
Spread the potatoes onto the foil lined baking sheet and place in the preheated oven for 10 minutes.
While the potatoes are in the oven put the remaining 1 TBSP oil in a large saute pan over medium-high heat until oil is hot.
Add the chicken thighs skin-side down and cook for about 4 minutes or until skin is browned and crispy, flip chicken over and turn off the heat.
When the potatoes have been in the oven for the 10 minutes place the chicken thighs skin-side up on the baking sheet with the potatoes.
Roast the chicken and potatoes in the oven for about 25 minutes or until the potatoes are tender and the chicken registers an internal temperature of 165°F.
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