Roasted Chicken and Potatoes
INGREDIENTS
~10 small potatoes, halved or quartered
1/2 large red onion, cut into thick slices
1/2 lemon, sliced (not too thin so it doesn’t burn)
olive/avocado oil
salt
pepper
4 bone-in, skin-on chicken thighs, patted dry with a paper towel
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon fine grain sea salt
pepper
METHOD
*if you can, follow steps 2-4 in advance and place sheet pan in the fridge for a couple of hours to infuse chicken with extra flavor. if not, it will still be delicious.
preheat oven to 375 degrees F. line a large baking sheet with parchment paper.
place potatoes, onion, and lemon slices on baking sheet. drizzle with lots of olive/avocado oil and season with salt and pepper. toss well and spread in an even layer.
in a small bowl, whisk together 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and pepper.
after you pat dry the chicken thighs, place skin side down on the baking sheet. sprinkle spice mix over the chicken thighs and then flip so the skin side is now facing up. drizzle with olive oil and sprinkle remaining spice mix over the chicken.
roast chicken in the oven for about 45 minutes (depends on your oven and size of chicken thighs), or until it reaches an internal temperature of 165 degrees F. broil for a few minutes until golden brown (optional).
serve with my herby yogurt sauce and enjoy:)
