Crispy Chicken Thighs with Roasted Potatoes and Onions

Prep the Oven and Ingredients

1. Preheat your oven to 200°C (180°C for a fan oven).
2. Thoroughly wash the potatoes and cut them into even wedges. Peel the onions and cut them into thick wedges. Lightly smash the garlic cloves with the flat side of a knife.

Season and Assemble

3. In a large mixing bowl, toss the potato wedges, onion wedges, and smashed garlic with 2 tablespoons of the neutral cooking oil, the dried rosemary, and half of the salt and black pepper.
4. Pat the chicken thighs dry with a paper towel to ensure the skin gets crispy. Rub the thighs with the remaining 1 tablespoon of oil, the smoked paprika, and the remaining salt and black pepper.
5. Spread the seasoned potatoes and onions in a single layer across a large baking tray. Nestle the chicken thighs skin-side up among the vegetables.

Roast to Perfection

6. Bake in the preheated oven for 40 to 45 minutes, until the chicken skin is beautifully crisp and golden, and the potatoes are tender and browned on the edges.
7. Remove from the oven and let the chicken rest for 5 minutes before serving warm.