Crispy Roasted Chicken Thighs with Potatoes and Peppers on One Pan

What you need

• 6 bone-in, skin-on chicken thighs, about 900 g (2 lb)
• 600 g (1 1/3 lb) baby potatoes, halved
• 2 red bell peppers, cut into 3 cm (1 1/4 in) pieces
• 1 large onion, cut into thick wedges
• 3 tbsp vegetable oil
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp dried thyme
• 2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 2 tbsp fresh parsley, chopped, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) with a rack in the upper third.

2. 2

   Mix the garlic powder, paprika, thyme, salt and black pepper in a small bowl.

3. 3

   Toss the potatoes with 1 tbsp of the oil and a quarter of the spice mix. Spread them on a large rimmed baking sheet and roast for 15 min.

4. 4

   Meanwhile, pat the thighs dry. Rub them with 1 tbsp of the oil and half of the spice mix, working some under the skin.

5. 5

   Toss the peppers and onion with the last 1 tbsp of oil and the remaining spice mix.

6. 6

   Pull the pan out and push the potatoes to one side. Lay the thighs skin side up on the sheet and fill the gaps with the peppers and onion.

7. 7

   Roast until the skin is deep golden, the vegetables are tender and the thickest part of a thigh reads at least 74 °C (165 °F), 30-35 min.

8. 8

   Rest the pan for 5 min. Spoon the pan juices over the chicken and vegetables and scatter with the parsley.

Imported from countryatheartrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.