Crispy Chicken Thighs With Potatoes And Rosemary

• 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon paprika
• 2 teaspoons vegetable oil
• 2 pounds small fingerling potatoes, cut into 1/2-inch-thick pieces
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon chopped fresh rosemary

1. Preheat oven to 400u0b0. Sprinkle chicken with 2 tsp. salt, pepper, and paprika.
2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
4. Place potatoes in a single layer in skillet, and sprinkle with 1 Tbsp. chopped fresh rosemary and 1/4 tsp. salt. Place chicken, skin sides up, in skillet, and sprinkle with 1/4 tsp. chopped fresh rosemary.
5. Bake at 400u0b0 for 25 to 30 minutes.

skin, kosher salt, freshly ground pepper, paprika, vegetable oil, potatoes, rosemary, salt, fresh rosemary

Taken from www.myrecipes.com/recipe/chicken-thighs-potatoes-rosemary (may not work)