Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs)
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 1 large yellow onion, cut into thick wedges
  • 6 cloves garlic, smashed and left in skins
  • 3 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp fresh rosemary, minced
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Prepare an extra-large 13x18 inch rimmed baking sheet.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, smoked paprika, minced rosemary, kosher salt, and cracked black pepper.
  3. Add the chicken thighs, cubed potatoes, onion wedges, and smashed garlic cloves to the bowl. Use your hands to massage the oil and spice mixture into every crevice of the ingredients.
  4. Spread the vegetables in a single layer on the sheet pan, then nestle the chicken thighs among them.
  5. Slide the pan onto the center rack of the oven. Roast for 40 minutes without flipping the meat, until the chicken skin is crispy and the internal temperature reaches 165°F (74°C).