Instructions
2. Season the Chicken:
In a large bowl, combine the olive oil, garlic powder, smoked paprika, onion powder, dried thyme, salt, and pepper. Add the chicken thighs and toss until they are evenly and thoroughly coated in the seasoning mixture.
3. Prepare the Potatoes:
Add the potato wedges to the same bowl (no need to wash it). Toss them in any remaining oil and seasoning until lightly coated. Add another pinch of salt and pepper if desired.
4. Arrange on Pan:
Place the seasoned chicken thighs skin-side up on a large, rimmed baking sheet or in a baking dish. Scatter the seasoned potatoes around them in a single layer, ensuring they aren’t piled on top of each other for the crispiest results.
5. Bake:
Loosely cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and continue to bake, uncovered, for another 20-25 minutes, or until the chicken skin is golden brown, the chicken reaches an internal temperature of 165°F (74°C), and the potatoes are fork-tender.
6. Crisp (Optional):
For extra-crispy skin and potatoes, switch the oven to broil for the final 3-5 minutes. Watch closely to prevent burning!
7. Serve:
Let the chicken rest for a few minutes. Garnish with fresh parsley and serve with a lemon wedge for squeezing over the top. Enjoy!
