Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs (approx. 4-6 large thighs)
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 tbsp avocado oil
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat the oven to 425°F (220°C). Line your heavy duty baking sheet with parchment paper. Note: This high temp is the key to rendering the chicken fat quickly.
  2. Pat the chicken thighs extremely dry using paper towels. Get under the skin folds too. Note: Any leftover water will create steam, which prevents the skin from becoming crispy.
  3. Mix the dry rub ingredients in a small bowl: sea salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
  4. Toss chicken and potatoes in a large mixing bowl with the avocado oil. Ensure every inch is glossy.
  5. Add the spice blend to the bowl and toss again until the color is uniform across the meat and veg.
  6. Arrange on the baking sheet in a single layer, ensuring the chicken thighs are skin side up.
  7. Roast for 35 minutes until the skin is a dark mahogany color and crackles when touched.
  8. Check for doneness using a thermometer; it should read 165°F (74°C) in the thickest part.
  9. Rest the chicken for 5 minutes on the tray before serving. Note: This allows the juices to redistribute so they don't run out when you bite in.
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