Instructions
Step 1. Preheat Oven:
- Set oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
Step 2. Prep Chicken:
- Pat chicken thighs dry with paper towels (helps crisp the skin). Rub with olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Set aside.
Step 3. Prep Potatoes:
- In a large bowl, toss halved potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on one side of the sheet pan, cut side down for extra crispiness.
Step 4. Arrange & Roast:
- Place chicken thighs skin-side up on the other side of the pan. Add lemon slices around if desired.
- Roast for 35–40 minutes, or until chicken reaches 165°F (74°C) internal temperature and potatoes are golden and crisp.
Step 5. Broil for Extra Crispiness (Optional):
- For extra-crispy skin and potatoes, broil on high for 2–3 minutes at the end. Watch closely to avoid burning.
Step 6. Serve:
- Sprinkle fresh parsley over potatoes and chicken. Serve hot with a simple green salad or steamed veggies.