Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold or Red potatoes, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 4 cloves garlic, finely minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh rosemary or thyme, chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Preheat your oven to 400°F (200°C) and position the rack in the center for even heat distribution.
  2. In a large mixing bowl, combine the cubed potatoes and chicken. Drizzle with olive oil and add salt, pepper, paprika, and minced garlic. Toss thoroughly to coat.
  3. Arrange the chicken and potatoes on a large rimmed sheet pan in a single layer, ensuring the chicken is skin-side up and the pan is not overcrowded.
  4. Slide the pan into the oven and bake for 20 minutes until sizzling.
  5. Remove the pan briefly. Sprinkle the grated Parmesan cheese and fresh herbs over the potatoes and chicken.
  6. Return to the oven for another 10–15 minutes until the chicken skin is deep golden brown and the internal temperature reaches 165°F (74°C).
  7. Let the pan rest for 5 minutes before serving to allow the juices to redistribute.