Roasted Chicken Thighs with New Potatoes

Ingredients

• 4 bone-in, skin-on chicken thighs (mine weighed 1 1/2 pounds total and roasted for about 35 minutes)
• kosher salt
• pepper
• 1/2 c mayonnaise
• 1 1/2 tsp smoked paprika, divided
• 1/2 tsp curry powder or garam masala
• 1/4 tsp pepper
• 1/4 tsp cayenne (optional)
• 1 T lime juice
• 1-2 pounds of new potatoes, cut into chunks about 1″ in size (not peeled)
• 2 T olive oil

Preheat oven to 425 degrees.

Sprinkle the chicken thighs with about 1 tsp kosher salt per pound of meat and a little pepper.

Mix together the mayonnaise, 1 tsp of the paprika, curry powder, pepper, cayenne, and lime juice in a little bowl.  Slather this mixture over the thighs and allow to sit for about 1/2 hr at room temperature.

While the thighs are sitting in their mayo marinade, cut up the new potatoes, then pour 2T of olive oil over them and mix all together.  Line a baking sheet with a silicone baking mat or parchment paper, if you’re wanting to avoid pan clean-up. Spread the potatoes on a baking sheet, trying to leave a little room between them so that they’ll roast and not steam (I pushed them together for the above photo).  Sprinkle the potatoes with a generous amount of salt (I used 1 tsp for 2 pounds of potatoes and I think they could have been saltier) and 1/2 tsp of pepper and a 1/2 tsp of smoked paprika.

Place the chicken thighs skin side up on top of the potatoes and place the pan in the oven.  Roast for 30-45 minutes, checking after 30 minutes to see if the chicken is cooked in the middle and is nicely browned and the potatoes are very soft.

Remove from the oven and stir the potatoes so that they’re covered with the delicious juice from the mayonnaise-roasted chicken.  Serve with a little bit of arugula dressed with lemon and oil, if you need greens.