Paprika Thyme Honey Drizzled Chicken Thighs with Potatoes in Drippings

So delicious, it should be illegal.

This is a two-fer recipe. You get the chicken and you get a mix of potatoes and sweet potatoes which shamefully cook in the drippings from the chicken giving them an incredible flavor and the combo of paprika, thyme and honey will set your mouth into a tingle of deliciousness. The best part of all is that it’s a really simple dish.

Take either chicken thighs or chicken thighs with drumsticks, (I only had the thighs to hand) and clean and pat dry. Set aside.

Peel and cut up two nice sized sweet potatoes and four medium to large regular potatoes in half inch slices. Take a baking tray and line with parchment paper and lay the mix of potatoes down on it like so:

Take a rack (make sure it’s meant for oven baking/cooking, not just for cooling) and place on top of the potato mix.

Take your cleaned, dry chicken thighs and place on rack above potatoes. Take a can of oil cooking spray and spray the chicken till skin is coated. Then take paprika, thyme, and garlic powder (I don’t add salt since kosher chicken is already salty) and gently rub into the chicken skin. Then, drizzle with honey on each piece lightly and with a very light hand, shake more paprika over the coated chicken.

Bake in a 375 degree oven for about an hour and twenty minutes (check to make sure they don’t get too brown, honey is a browning agent) and remove from oven.

They will be gorgeously browned and the potatoes underneath will be so wickedly delicious that you will fight over them – a guilty pleasure.

Paprika Thyme Honey Drizzled Chicken Thighs with Potatoes in Drippings

8 large chicken thighs (or thighs and drumsticks), cleaned and patted dry
2 teaspoons paprika, additional paprika for second sprinkling
2 teaspoons dried thyme
1 teaspoon granulated garlic
honey for drizzling, about 2-3 tablespoons
oil spray
2 large sweet potatoes
4 medium regular potatoes

Directions:

Preheat oven to 375 degrees.

Peel your mix of potatoes and slice into half inch slices. Take a baking tray and line with parchment paper. Lay the potato mix flat in one row (not on top of each other) on the tray. Place an oven safe baking rack on top of the potato mix. Lay the cleaned, dry chicken pieces on top of the rack and spray well with oil spray till coated. Take the spices and sprinkle evenly over chicken till coated and gently rub into chicken then drizzle lightly over all with the honey and resprinkle with the paprika till nicely covered.

Bake in hot oven for approximately one hour and twenty minutes or till chicken is nicely browned and potatoes utterly scrumptious. Try not to lick the pan. 🙂