Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 lb baby potatoes
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (218°C). Note: Let it fully reach temp so the searing starts immediately
  2. In a mixing bowl, toss the halved baby potatoes with 1 tbsp of avocado oil and a pinch of salt and pepper.
  3. Spread the potatoes across a large rimmed sheet pan, leaving space in the center for the chicken.
  4. Pat the chicken thighs completely dry with paper towels. Note: This is the secret to the crust
  5. In the mixing bowl, combine the remaining 1 tbsp of avocado oil, sea salt, black pepper, smoked paprika, garlic powder, and dried oregano.
  6. Toss the thighs in the spice mix until they are fully coated in the oil and seasonings.
  7. Nestle the seasoned chicken thighs among the potatoes in a single layer on the sheet pan.
  8. Roast for 20–25 minutes until the internal temperature reaches 165°F (74°C) and the chicken is golden.
  9. Remove the pan from the oven immediately.
  10. Drizzle fresh lemon juice over the chicken and garnish with chopped fresh parsley.