Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
Salt and black pepper to taste
Fresh parsley for garnish (optional)
For the Fried Potatoes:
4 medium potatoes, peeled and sliced into rounds
2 cups vegetable oil for frying
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper to taste
Directions:
For the Chicken:
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the olive oil, paprika, garlic powder, salt, and black pepper.
Rub the chicken thighs with this spice mixture, ensuring they are evenly coated.
Heat an oven-safe skillet over medium-high heat. Place the chicken thighs, skin-side down, and sear for 3-4 minutes or until the skin is crispy and golden brown.
Flip the chicken thighs and transfer the skillet to the preheated oven. Roast for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
For the Fried Potatoes:
While the chicken is roasting, heat the vegetable oil in a deep skillet or pot over medium-high heat.
Carefully add the sliced potatoes to the hot oil, working in batches if necessary to avoid overcrowding.
Fry the potatoes for about 5-7 minutes per batch or until they are golden and crispy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain. Season with paprika, garlic powder, salt, and black pepper while they are still hot.
To Serve:
Once the chicken is cooked through and the skin is crispy, remove it from the oven and let it rest for a few minutes.
Serve the Chicken with Crispy Fried Potatoes, garnished with fresh parsley if desired.
Prep Time: 15 minutes | Cooking Time: 35-40 minutes | Total Time: 50-55 minutes | Servings: 4 servings