Ingredients:

  • 1.5 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 tbsp extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, whisk together the olive oil, grated parmesan, minced garlic, smoked paprika, dried oregano, salt, and pepper until an emulsified paste forms.
  3. Add the chicken thighs and potato chunks to the bowl. Use your hands to thoroughly massage the rub into the chicken skin and ensure every potato cube is evenly coated.
  4. Arrange the potatoes in a single layer on a large rimmed baking sheet, leaving small spaces to nestle the chicken.
  5. Place the chicken thighs skin-side up between the potatoes, ensuring the chicken does not completely cover the potatoes to allow for optimal crisping.
  6. Roast in the center rack of the oven for 40–45 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown and crisp.
  7. Garnish with fresh parsley and serve with lemon wedges.