Spanish Chicken and Potatoes

Step 1

Set the oven to 425°F and wait until the indicator light signals it has finished heating, about 10 minutes.

Step 2

Pat the chicken thighs dry with paper towels, pressing firmly on both the skin side and the underside to remove all moisture.

Step 3

Cut each potato into 1-inch cubes by first slicing the potato lengthwise into 1-inch-thick planks, then cutting each plank into 1-inch sticks, then cutting across the sticks into cubes.

Step 4

Peel the garlic cloves by placing each clove under the flat side of a knife, then pressing down firmly until the clove cracks and the papery skin slides off easily.

Step 5

Spread the potato cubes across a large sheet pan (17 by 12 inches) in a single layer covering the entire surface.

Step 6

Drizzle 2 tablespoons of olive oil evenly over the potatoes, then sprinkle with 0.5 teaspoons of smoked paprika, salt, and pepper.

Step 7

Stir the potatoes with your hands or a spatula until all pieces are coated with oil and seasoning, then spread them back into a single layer.

Step 8

Place the sheet pan in the oven and roast for 12 minutes, until the potatoes are just beginning to soften at the edges.

Step 9

Arrange the chicken thighs skin-side up among the potatoes, spacing them so they do not touch each other or overlap.

Step 10

Scatter the peeled garlic cloves around the chicken and potatoes across the pan.

Step 11

Drizzle the remaining 2 tablespoons of olive oil over the chicken thighs, focusing on the skin, and sprinkle the remaining 1.5 teaspoons of smoked paprika, salt, and pepper over the entire pan.

Step 12

Return the sheet pan to the oven and roast for 20 to 22 minutes, until the chicken skin is golden brown and crispy and an instant-read thermometer inserted into the thickest thigh reads 165°F.

Step 13

Remove the sheet pan from the oven using oven mitts and let it rest on the countertop for 3 minutes before serving.

Step 14

Divide the chicken and potatoes among four plates or bowls, spooning any pan juices that have collected over the food.