A delightful dish combining smoky paprika chicken with golden roasted potatoes, perfect for a hearty meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal texture.
In a small bowl, mix the smoked paprika, garlic powder, kosher salt, and black pepper with 2 tablespoons of olive oil to form a paste.
Mixing the spices with oil helps distribute the flavors evenly.
Rub the seasoning paste all over the chicken thighs, ensuring even coverage.
Massage the paste into the chicken for deeper flavor penetration.
Slice the potatoes into 1/4-inch rounds and the onion into wedges. Toss them with the remaining olive oil and a pinch of salt and pepper.
Cut the vegetables uniformly for even roasting.
Spread the vegetables in a single layer on a foil-lined baking sheet. Place a cooling rack over the vegetables and arrange the chicken thighs on the rack, skin-side up.
Elevating the chicken allows the juices to drip onto the vegetables, enhancing their flavor.
Bake in the preheated oven for 55-60 minutes, or until the chicken skin is crispy and the potatoes are tender.
Check the chicken's internal temperature to ensure it reaches 165°F (74°C).
If desired, broil the chicken for an additional 5 minutes for extra crispiness. Serve hot and enjoy!
Broiling adds a final touch of crispiness to the chicken skin.
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