Roasted Chicken Thighs and Potatoes

• servings: 4 servings
• active time: 10 minutes
• total time: 58 minutes

Ingredients

2 lbs bone-in skin-on chicken thighs

1 tablespoon olive oil

2 teaspoons Kosher salt (or to taste )

½ teaspoon black pepper

½ teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian seasoning

¼ teaspoon cayenne pepper

2 garlic cloves (finely minced)

1 lemon (juiced)

2 cups baby potatoes (halved)

1 teaspoon rosemary (finely minced)

¼ cup parmesan cheese

1 tablespoon olive oil

salt and pepper to taste (season generously)

Directions

Preheat your oven to 425 degrees F. and pat dry the chicken thighs with a paper towel.

In a small bowl, combine 2 teaspoons of Kosher salt, ½ teaspoon of black pepper, cayenne pepper, Italian seasoning, garlic powder, paprika, and onion powder.

Coat the chicken thighs with olive oil and season with the spice blend. Make sure to season under the skin as well. Place the chicken thighs, skin side up in a cast iron skillet or baking dish.

In a small bowl, combine the lemon juice and garlic. Pour the mixture over the chicken thighs. Cover the chicken and bake for 20 minutes.

Slice the potatoes in half and coat them with olive oil, rosemary, and parmesan cheese. Season generously with salt and pepper.

Once the 20 minutes are up, uncover the chicken and place the potatoes in the same skillet. Place the skillet back into the oven uncovered, and cook for an additional 25 minutes or until the chicken reaches an internal temperature of 165 degrees F.

Once the 25 minutes are up, broil for 2-3 minutes.

Allow the chicken and potatoes to rest for at least 5 minutes before serving and enjoy!