Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 6-8 ounces/170-225g each)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon paprika (5g)
  • ½ teaspoon garlic powder (2.5g)
  • ½ teaspoon onion powder (2.5g)
  • 1.5 lbs (approximately 680g) baby potatoes, halved or quartered if large
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 2 cloves garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs completely dry with paper towels. This is crucial for crispy skin!
  3. In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Rub mixture all over the chicken thighs, ensuring even coverage.
  4. In a large bowl, toss potatoes with olive oil, salt, pepper, rosemary, thyme, and minced garlic until well coated.
  5. Heat olive oil in the oven-safe skillet over medium-high heat. Place chicken thighs skin-side down in the hot skillet. Sear for 5-7 minutes, until the skin is golden brown and crispy. Do not move the chicken while searing
  6. Arrange the seasoned potatoes around the chicken thighs in the skillet.
  7. Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown.
  8. Remove from oven. Let chicken rest for 5-10 minutes before serving.