Ingredients:

  • 3 lbs bone-in, skin-on mixed chicken pieces
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Use paper towels to pat every inch of the chicken skin bone-dry to ensure maximum crispiness.
  2. In a large bowl, toss the chicken pieces with 3 tbsp olive oil, kosher salt, cracked black pepper, smoked paprika, garlic powder, and dried oregano. Work the spices under the skin of the breasts for deeper flavor.
  3. Toss halved baby potatoes in 2 tbsp olive oil, salt, and pepper. Spread them across a large rimmed baking sheet to create a bed for the chicken.
  4. Preheat the oven to 425°F (218°C).
  5. Place the seasoned chicken pieces atop the potatoes on the baking sheet.
  6. Roast at 425°F for 20 minutes until the skin is searing and starting to brown.
  7. Lower the oven temperature to 375°F (190°C) and roast for another 25–30 minutes until the skin is deep golden brown.
  8. Use a meat thermometer to verify the breast reaches 165°F (74°C) and thighs/drumsticks reach 175°F (79°C).
  9. Transfer chicken to a plate and let it rest for 10 minutes before serving to allow juices to redistribute.