Ingredients:

  • 2.2 lbs bone-in skin-on chicken thighs (approx. 6-8 pieces)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sweet Hungarian paprika
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 4 cloves garlic, finely minced
  • 1 large lemon, zested and juiced
  • 1 large lemon, sliced into rounds
  • 1 tbsp fresh thyme leaves
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 large red onion, cut into thick wedges
  • 1 lb baby potatoes, halved
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Prep the oven. Heat it to 425°F (220°C). Note: High heat is crucial for rendering the chicken fat quickly enough to crisp the skin.
  2. Dry the chicken. Use paper towels to pat the 2.2 lbs of chicken thighs bone dry. If the skin is wet, it will never shatter.
  3. Mix the marinade. In a large bowl, whisk 3 tbsp olive oil, both paprikas, cayenne, garlic, lemon zest, juice, salt, pepper, and thyme.
  4. Coat the poultry. Toss the chicken in the marinade, ensuring some gets under the skin. Let it sit for 10 minutes if you have time.
  5. Prepare the base. Toss the halved baby potatoes and red onion wedges with any leftover marinade or a splash more oil and salt.
  6. Arrange the tray. Spread the potatoes and onions in a single layer. Nestled the chicken thighs among them, skin side up.
  7. Add lemon rounds. Tuck the lemon slices between the chicken pieces. Roasted lemon is a revelation; don't skip this.
  8. Roast until golden. Slide the tray into the oven for 35 minutes. Listen for the sizzle; it means the fat is rendering.
  9. Check for doneness. Ensure the internal temp hits 165°F (74°C). The potatoes should be tender when pierced with a fork.
  10. Garnish and rest. Let the pan sit for 5 minutes to allow juices to redistribute, then shower with 2 tbsp fresh parsley.