OVEN ROASTED CHICKEN THIGHS AND POTATOES RECIPES

Steps:

• Preheat the oven to 425F.
• In a bowl combine: olive oil, lemon juice, garlic, salt, pepper, 1/2 teaspoon of sweet paprika, turmeric, oregano, thyme and cayenne;
• Place the chicken in the oven-safe dish like casserole or cast-iron skillet;
• Pour the mixture over the chicken and rub it on both sides; (This can be done a night before and kept refrigerated before cooking);
• Place the chicken skin side up and sprinkle with the remaining 1/2 teaspoon of sweet paprika (for more intense color); Transfer the casserole to the hot oven.
• Roast the chicken for 40-45 minutes or until the internal temperature reaches 165F;
• After about 20 minutes of roasting, you can add a little pat of butter on each piece of chicken for crispier skin. It is an optional step and can be omitted;
• Once the chicken reaches 165 F remove from the oven and let rest for 5 minutes before serving. 

Steps:

• Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.