Baked Chicken & Potatoes

Directions

1. 1

   Preheat oven to 200C/400F. In a large mixing bowl combine paprika, oregano, onion powder, garlic powder, pepper & 3/4 tsp salt with 1 1/2 tbsp oil until a paste forms (add a dash more oil if needed). Toss in the chicken.

2. 2

   In an 12x9” / 30x22cm baking dish (or similar size) add the baby potatoes alongside the remaining oil and salt + a large pinch of pepper. Toss to combine, then place cut-side-down. Add a wire rack on top then add the thighs.

3. 3

   Pop in the oven for around 35-40mins, or until the thighs are crispy, lightly charred and piping hot through the centre (timings will depend on the size of the thighs so just be vigilant). Remove chicken.

4. 4

   Toss the potatoes in the fat, then turn up the heat to 220C/430F & roast the potatoes until deep golden/lightly charred, tossing once or twice as needed (up to 10mins or so). If you need to roast past 10mins, add the chicken back in for a couple of mins before the potatoes are done, just to crisp them back up.

5. 5

   Season potatoes with more salt if desired then serve up and enjoy. I like to spoon over some of the excess fat over the chicken at the end!