YOUR SOLIN GENERATED RECIPE
Oven-Baked Chicken Thighs with Crispy Potato Wedges
Enjoy tender, oven-baked chicken thighs perfectly seasoned with garlic, rosemary, and paprika paired with crispy potato wedges roasted to golden perfection. This dish delivers a satisfying blend of hearty protein and comforting carbs with a light drizzle of olive oil to elevate every bite.
INGREDIENTS
2 pieces (250g total) boneless, skinless chicken thighs
1 medium (150g) russet potato
1.5 teaspoons olive oil
Pinch of salt
Pinch of black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried rosemary
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the russet potato into wedges ensuring even sizes for uniform crisping.
In a bowl, drizzle the potato wedges with olive oil, and season with salt, pepper, paprika, garlic powder, and dried rosemary. Toss until well coated.
Place the seasoned potatoes on the baking sheet, spreading them out to ensure they roast evenly.
Pat dry the chicken thighs with a paper towel and season both sides with salt, pepper, and a light dusting of paprika.
Nestle the chicken thighs on the same baking sheet, leaving space between them and the potato wedges.
Roast in the preheated oven for approximately 25-30 minutes, turning the potato wedges halfway through the cooking time to ensure even crispness.
Check that the internal temperature of the chicken reaches 165°F (74°C) before removing from the oven.
Serve the chicken thighs warm with a side of crispy potato wedges. Enjoy the harmonious blend of savory and crispy textures.