Smoked Paprika Chicken and Potato Wedges
Smoked Paprika Chicken and Potato Wedges
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 pounds Russet potatoes, scrubbed and cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for heat
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir until well combined.
⏱️ 2 min
- 3
Add the cut chicken thighs and potato wedges to the bowl with the seasoning mixture. Toss thoroughly to ensure all pieces are evenly coated. You may use your hands for best results.
⏱️ 5 min
- 4
Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Ensure there is some space between the pieces to allow for even cooking and crisping. Do not overcrowd the pan; use two baking sheets if necessary.
⏱️ 3 min
- 5
Bake for 20 minutes. Then, carefully remove the baking sheet from the oven, flip the chicken and potato wedges, and return to the oven.
⏱️ 20 min•🌡️ 400
- 6
Continue baking for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown with crispy edges.
⏱️ 15 min•🌡️ 400
- 7
Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Chicken and Potato Wedges
Ingredients
For the Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 pounds Russet potatoes, scrubbed and cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 1 1/2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional, for heat
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). Stir until well combined.
⏱️ 2 min - 3
Add the cut chicken thighs and potato wedges to the bowl with the seasoning mixture. Toss thoroughly to ensure all pieces are evenly coated. You may use your hands for best results.
⏱️ 5 min - 4
Spread the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Ensure there is some space between the pieces to allow for even cooking and crisping. Do not overcrowd the pan; use two baking sheets if necessary.
⏱️ 3 min - 5
Bake for 20 minutes. Then, carefully remove the baking sheet from the oven, flip the chicken and potato wedges, and return to the oven.
⏱️ 20 min•🌡️ 400 - 6
Continue baking for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and golden brown with crispy edges.
⏱️ 15 min•🌡️ 400 - 7
Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately.
⏱️ 1 min