Sheet Pan Chicken and Crispy Potatoes

Ingredients

• 2 pounds bone-in chicken thighs
• 1.5 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Kosher salt and black pepper
• 1 lemon, halved
• Chopped parsley to finish

Method

1. 1Heat the oven to 425F.
2. 2Toss the potatoes with two tablespoons of oil, salt, and pepper, and spread on a sheet pan.
3. 3Rub the chicken with the remaining oil, garlic powder, paprika, salt, and pepper, and nestle it among the potatoes.
4. 4Roast for 35 to 40 minutes, until the chicken reads 175F and the potatoes are crisp.
5. 5Squeeze the lemon over the pan and scatter parsley before serving.