Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 2 lbs (900g) Yukon Gold potatoes, scrubbed and cut into 1-inch (2.5cm) cubes
  • 1 large red onion, cut into thick wedges
  • 3 tablespoons extra virgin olive oil
  • 1 cup (240ml), plus extra for serving, of your favorite BBQ sauce
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper
  • ¼ cup (a small bunch) fresh parsley, chopped, for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil (greased if using foil).
  2. Combine potatoes and red onion in the large bowl. Drizzle with olive oil. Add 1 teaspoon salt, ½ teaspoon pepper, 2 teaspoons smoked paprika, garlic powder, and onion powder. Toss to coat evenly.
  3. Spread potatoes and onions in a single layer on the prepared sheet pan. Roast for 20 minutes.
  4. Pat chicken thighs dry with paper towels.
  5. In a small bowl, whisk together remaining ½ teaspoon salt, ½ teaspoon pepper, remaining 1 teaspoon smoked paprika, and remaining 1 teaspoon garlic powder. Sprinkle evenly over chicken thighs.
  6. Remove sheet pan from oven. Stir potatoes and onions. Nestle chicken thighs, skin-side up, among the vegetables.
  7. Return to oven and roast for 20-25 minutes, until chicken skin is golden.
  8. Remove pan from oven. Generously brush BBQ sauce over the chicken.
  9. Return to oven and roast for 5-7 minutes, until BBQ sauce is thickened and sticky.
  10. For extra caramelization, broil for 1-3 minutes, watching carefully to prevent burning.
  11. Ensure chicken is cooked through (internal temp of 165°F/74°C).
  12. Remove from oven and let rest for 5-10 minutes. Sprinkle with fresh parsley and serve with extra BBQ sauce.