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Crispy Garlic Paprika Chicken Thighs with Roast Potatoes
Tray bake chicken thighs with crisp skin, soft potatoes and deep smoky paprika.
INGREDIENTS
8 Bone In Skin On Chicken Thighs
About 1 kilogram small potatoes, halved
3 cloves garlic, finely chopped
2 teaspoons La Chinata Paprika
2 tablespoons olive oil
1 teaspoon salt
INSTRUCTIONS
Heat the oven to 375°F.
In a large bowl, mix the olive oil, garlic, paprika, salt, pepper and oregano.
Add the chicken thighs and potatoes. Toss until everything is well coated.
Tip the chicken and potatoes onto a large baking tray, arranging the thighs skin side up on top of the potatoes.
Roast for about 40 to 45 minutes, until the potatoes are tender and the chicken skin is golden and crisp.
