Ingredients:

  • 1.5 lbs baby red potatoes, halved or quartered
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 4 (6 oz) bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ cup BBQ sauce
  • 1 tbsp brown sugar
  • 1 tsp apple cider vinegar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the baby red potatoes with 2 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the potatoes in a single layer on the sheet pan and roast for 15–20 minutes until they begin to soften and turn golden.
  4. While potatoes roast, pat the chicken thighs dry with a paper towel and rub them with 1 tbsp olive oil, salt, and pepper.
  5. Remove the pan from the oven, move the potatoes to the edges, and nestle the chicken thighs in the center.
  6. Return the pan to the oven and bake for 20–25 minutes until the chicken reaches an internal temperature of 155°F (68°C).
  7. In a small bowl, whisk together the BBQ sauce, brown sugar, and apple cider vinegar.
  8. Generously brush the BBQ glaze over the top of each chicken thigh.
  9. Switch the oven to the Broil setting and place the pan back in for 2–4 minutes until the glaze is caramelized and sticky.