Roasted Chicken Thighs and Red Potatoes
Servings: 2
Ingredients
4 bone-in chicken thighs
5 red potatoes (about 1 1/2 lbs), scrubbed and quartered
5 TBSP cooking oil
1 1/2 TBSP garlic powder
1 TBSP paprika
1 tsp cayenne pepper
2 tsp salt
1 tsp fresh ground pepper
Directions
1. Preheat oven to 425°F. Line the bottom of a baking sheet with aluminum foil.
2. In a large bowl mix the garlic powder, paprika, cayenne, salt, pepper and 4 TBSP of the oil until well combined.
3. Place the chicken and potatoes in the bowl and toss to coat everything well.
4. Spread the potatoes onto the foil lined baking sheet and place in the preheated oven for 10 minutes.
5. While the potatoes are in the oven put the remaining 1 TBSP oil in a large saute pan over medium-high heat until oil begins to smoke.
6. Add the chicken thighs skin side down and cook for about 5 minutes or until skin is browned and crispy, flip chicken over and turn off the heat.
7. When the potatoes have been in the oven for the 10 minutes place the chicken thighs skin side up on the sheet with the potatoes.
8. 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.
9. Let chicken and potatoes rest 5 minutes and serve.
2. In a large bowl mix the garlic powder, paprika, cayenne, salt, pepper and 4 TBSP of the oil until well combined.
3. Place the chicken and potatoes in the bowl and toss to coat everything well.
4. Spread the potatoes onto the foil lined baking sheet and place in the preheated oven for 10 minutes.
5. While the potatoes are in the oven put the remaining 1 TBSP oil in a large saute pan over medium-high heat until oil begins to smoke.
6. Add the chicken thighs skin side down and cook for about 5 minutes or until skin is browned and crispy, flip chicken over and turn off the heat.
7. When the potatoes have been in the oven for the 10 minutes place the chicken thighs skin side up on the sheet with the potatoes.
8. 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.
9. Let chicken and potatoes rest 5 minutes and serve.
