Ingredients:

  • 4 large bone-in, skin-on chicken thighs (approx. 900g)
  • 680g Yukon Gold potatoes, cut into 1-inch cubes
  • 30ml extra virgin olive oil
  • 5g kosher salt
  • 2g cracked black pepper
  • 6 cloves garlic, minced (30g)
  • 5g fresh rosemary, finely chopped
  • 5g fresh thyme leaves
  • 1g smoked paprika

Instructions:

  1. Dry the chicken thighs thoroughly with paper towels. In a large mixing bowl, toss the cubed potatoes and chicken with the olive oil, salt, pepper, minced garlic, rosemary, thyme, and smoked paprika until evenly coated.
  2. Place the chicken thighs on a large rimmed sheet pan, skin-side up. Arrange the potatoes in a single layer around the chicken, ensuring they are not overlapping to promote roasting rather than steaming.
  3. Roast in the center of a preheated oven at 425°F (220°C) for 35–45 minutes. The chicken is done when the skin is deep golden brown and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  4. Remove the pan from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute before serving.