One-Pan Garlic Chicken Thighs & Potatoes

Ingredients

• 8 bone-in chicken thighs
• 1 1/2 lb baby potatoes, halved
• 4 cloves garlic, smashed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• Fresh thyme
• 1 lemon, quartered

Method

1. Heat oven to 425°F. Toss potatoes with half the oil, salt and thyme on a sheet pan.
2. Rub chicken with remaining oil, paprika and salt. Nestle skin-side up among the potatoes with garlic and lemon.
3. Roast 40 to 45 minutes until the skin is crisp and the thighs reach 175°F.
4. Rest 5 minutes and squeeze the roasted lemon over everything.