Ingredients
Before we get started, let’s gather our ingredients. I’ve included some of my favorite variations, but feel free to adapt based on what you have at home.
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 lemon, sliced
- Fresh parsley, chopped (for garnish)
If you prefer, you can substitute the chicken thighs with chicken breasts, although I find thighs offer a juicier result. Similarly, swap the baby potatoes for sweet potatoes for a slightly different flavor profile.
Instructions
Now, let’s get cooking! Follow these simple steps to bring this dish to life.
- Preheat your oven to 400°F (200°C). As the oven warms, take a moment to appreciate the calm before the flavorful storm.
- In a large mixing bowl, toss the chicken thighs with olive oil, paprika, garlic powder, oregano, salt, and pepper. Ensure each piece is well-coated. My abuela always said, “Season with love, and you’ll taste it in every bite.”
- Add the halved potatoes to the bowl, ensuring they’re also coated with the seasoned oil mixture.
- Arrange the chicken and potatoes in a single layer on a large baking sheet or roasting pan. Nestle the lemon slices around the dish for a hint of citrusy brightness.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. The aroma will fill your kitchen, reminding me of the bustling dinners at my childhood home.
- Once done, remove from the oven and let it rest for a few minutes. Sprinkle with fresh parsley before serving for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International