Chef Paul Lillakas brings us a delightful yet simple recipe. With bone-in chicken thighs and russet potatoes, you can prepare this dish ahead of time and pop it in the oven two hours before you plan to eat. The best part is the potatoes cook for the exact same time and with the same seasoning as the chicken!
INGREDIENTS
- 3 tsp sea salt
- 3 tsp sugar
- 3 tsp smoked paprika
- 3 tsp granulated garlic
- 3 tsp black pepper
- 2 tbsp canola oil
- 12 chicken thighs bone-in and skin-on
- 1 cup parmesan grated
- 2 tbsp dill or parsley chopped
METHOD
Sheet Pan Chicken Thighs and Parm Potatoes Method
- Preheat your oven to 300°F and line 2 sheet pans with parchment paper.
- Cut your russet potatoes into wedges.
- Then in a small bowl, stir together 1 tsp each of salt, sugar, smoked paprika, granulated garlic and pepper.
- In a large bowl, sprinkle spice mixture and oil over potato wedges. Toss to coat. Arrange onto sheet pan. Set aside.
- Combine remaining salt, sugar, smoked paprika, granulated garlic and pepper. Add chicken thighs to large bowl (reusing potato wedge bowl), sprinkle with spice mixture and toss well to coat.
- Arrange chicken thighs, skin side up, onto second prepared sheet pan. Spread chicken skin out so it crisps evenly. Toss it in the oven for about 2 hours until skin is crisped and potatoes are golden brown.
- Sprinkle parmesan and chopped dill (or parsley) onto potatoes and toss to coat. Serve immediately with a fresh salad to round it out.