Chicken and Potatoes

• 8 chicken thighs, bone-in and skin-on
• Salt and pepper, to taste
• 1 tsp (5 ml) garlic powder
• 3 lbs (1.4 kg) Yukon gold potatoes, chopped into 1-inch (2.5 cm) chunks
• 6 garlic cloves, chopped
• 1/4 tsp (1 ml) red pepper flakes
• Lemon wedges and parsley, for serving
• Fresh rosemary, optional
• 2 tbsp (30 ml) capers, optional

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Bring a pot of salted water to a boil. Line a half sheet pan (46x33 cm) with parchment paper and grease it lightly.

2. 2

   Dry the chicken with a paper towel. Season well with salt and pepper. Lay it skin side down in a large cold skillet. Place the skillet over medium heat and allow the chicken to cook for about 10 minutes, maybe up to 13 minutes, until the skin is crisp and nicely browned. While the chicken is cooking, season it with garlic powder.

3. 3

   Add the potatoes to the boiling water, reduce to a simmer, cover, and cook for about 8 minutes or so, until fork-tender but still firm. Drain.

4. 4

   When the chicken is crisp and browned, remove it to a plate, skin side down. Discard most of the fat in the pan—leave about 2-3 tablespoons (30-45 ml) behind. Add the potatoes and cook for about 5 minutes, tossing, until browned on all sides. If using rosemary, add it at the same time as the potatoes. Add red pepper flakes and garlic, cook for about 30 seconds, and remove from heat. Place the potatoes on the prepared baking sheet.

5. 5

   Place the chicken and all the juices on top of and around the potatoes. Bake in the preheated oven for about 18–22 minutes until the internal temperature of 80–85°C (180–185°F) is reached. Although the chicken is safe to eat at 74°C (165°F), the connective tissue that thighs are made of tastes better when cooked to at least 80°C (180°F). Remove from the oven once cooked and serve with fresh herbs and optional capers. Squeeze some lemon on top of the potatoes. Enjoy!