Paprika Roasted Chicken and Potatoes

This recipe is so easy I don’t even think it should count as an actual recipe. If you are serving a crowd, just double the amount. You don’t have to cut the potatoes into slices—you could quarter them and toss with paprika, salt, pepper and olive oil. But for me, there is something about chicken fat dripping onto potatoes while they roast that gets me a little excited.


4-5 medium Yukon gold potatoes

4 chicken thighs and/or drumsticks

2 tablespoons smoky paprika

½ tablespoon hot paprika

1 teaspoon dried oregano

1 teaspoon fresh lemon juice

1 teaspoon fresh lemon zest

4 garlic cloves

¼ cup olive oil

Salt and pepper


Preheat oven to 400 degrees.

Slice potatoes into 1/2 inch slices.

 Grease the bottom of a Pyrex dish.

 Lay potatoes on bottom of pan. Sprinkle with salt and pepper and a drizzle of olive oil.

Whisk together spices, lemon juice, zest and olive oil. Spread all over the chicken including underneath the skin. Allow to marinate for 30 minutes if you have time, though not necessary.

 Place chicken and whole garlic cloves on top of potatoes.

 Roast for 50-55 minutes, or until juices run clear and a meat thermometer reads 160 degrees.

Remove chicken and set aside. If you want your potatoes crispier, place them back in the oven for another 10-15 minutes until desired doneness. Yield: 4 servings