Now you may note that one of the early steps in this recipe is to cut the potatoes into wedges and place them in lightly greased baking dish. I would strongly suggest that you par-cook the potatoes, either by boiling or steaming them, beforehand. Don't know about your potatoes, but I've never had mine be tender in only 30-35 minutes in the oven.
Anyhow, with the potatoes out of the way, the chicken thighs get seasoned with some salt and pepper, then dredged in a spice mixture of garlic powder, paprika, and cayenne.
The thighs get browned on both sides in a large skillet, then are placed on top of the potatoes.
There should be some spice mixture left over from the dredging. Whisk it up in some olive oil and drizzle over the chicken and potatoes.
On top of that, place crispy, crumbled bacon. The recipe calls for 1 cup, but I may have used a teeny bit more than that (ahem).
Put the whole shebang into a pre-heated 400-degree oven for 30-35 minutes. When the chicken is thoroughly cooked through and the potatoes are tender, remove from the oven and let everything rest for about 5-8 minutes.
To appease the Vegetable Gods and my husband, I steamed some broccoli.
We thoroughly enjoyed this meal. The chicken was tender and the spice mixture added some zip, but wasn't overpowering. The potatoes soaked up the spices too and as some of the potato edges were browned, there was a crispy factor. And the broccoli, well, it's steamed broccoli. What else can I say?
But seriously, this is good, quick meal for any day of the week.
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