Paprika Chicken Thighs with Roasted Potatoes
Chicken thighs and potato wedges roasted together on one tray until the skin is golden and the edges of the potatoes caramelize. A simple, high-protein dinner with almost no cleanup.
- Total
- 70 min
- Prep 10 · Cook 55 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Seasoning in layers
- Savory
- Oven
Instructions
-
Heat the oven to 220°C (200°C fan). Line a rimmed baking tray with parchment paper.
~12 min
Preheating ensures the oven is at the correct temperature when the food goes in, so the chicken and potatoes cook evenly and brown properly.
-
Cut the potatoes into 2 cm wedges. Pat the chicken thighs dry with paper towel.
~6 min
Drying the chicken skin removes surface moisture, which allows the skin to crisp and brown instead of steaming.
-
In a small bowl, stir 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp salt and 1/4 tsp pepper into a paste. Toss the potatoes with half the paste and spread them on the tray in a single layer.
~4 min
Coating the potatoes with oil and spices helps them brown and prevents sticking; spreading them in a single layer allows hot air to circulate for even roasting.
For crisper potato edges, keep the wedges in one layer with a little space between them; stacked pieces steam instead of browning.
Roasting Roast at high heat with space between pieces so they brown, not steam. Watch for golden edges and use a thermometer for chicken.
Seasoning in layers Season in stages: some before roasting to build flavor, and a final sprinkle after for brightness. Taste and adjust.
-
Rub the remaining paste over the chicken thighs and set them skin-side up on the tray, leaving space between the pieces.
~3 min
Leaving space between the chicken pieces allows hot air to circulate, promoting even cooking and crisp skin.
Roasting Roast at high heat with space between pieces so they brown, not steam. Watch for golden edges and use a thermometer for chicken.
-
Roast until the potatoes are tender and browned at the edges and the chicken reaches 74°C at the thickest part, 35 to 40 minutes. If the tray looks dry, add 2 tbsp water halfway through.
~40 min
Adding water prevents the drippings from burning and creates steam that helps the potatoes cook through without drying out.
If the chicken is done before the potatoes, move the thighs to a plate and return the tray of potatoes to the oven until they finish.
Roasting Roast at high heat with space between pieces so they brown, not steam. Watch for golden edges and use a thermometer for chicken.
-
Sprinkle the remaining 1/4 tsp salt over the potatoes and let the tray stand 5 minutes before serving.
~5 min
Letting the tray stand allows the chicken juices to redistribute, so the meat stays moist when carved.
Seasoning in layers Season in stages: some before roasting to build flavor, and a final sprinkle after for brightness. Taste and adjust.