Instructions:
Preheat oven to medium-high heat. Toss chicken thighs with olive oil, garlic, paprika, oregano, thyme, salt, and pepper. In a separate bowl, mix potatoes with olive oil, garlic powder, paprika, salt, and pepper. Arrange chicken and potatoes in a baking dish. Roast uncovered until chicken skin is golden and crisp, and potatoes are tender, basting with pan juices halfway. Sprinkle with fresh parsley before serving.
Notes & Variations:
Add lemon wedges for a citrus twist, replace potatoes with sweet potatoes, or mix in carrots for extra sweetness
The most important part is just ahead — click NEXT »»
Pages: 1 2
