Spicy Baked Chicken Thighs with Roasted Potatoes and Corn

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, combine the cubed potatoes with 1 tablespoon of olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, salt, and pepper. Toss well to coat evenly.

3.Spread the seasoned potatoes on a large rimmed baking sheet in a single layer. Roast in the preheated oven for 15 minutes.

4.While the potatoes begin roasting, pat the frozen chicken thighs dry with paper towels to remove excess moisture.

5.In a small bowl, mix the remaining 1 tablespoon olive oil with 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, salt, and pepper to create the spicy rub.

6.Rub the spice mixture evenly over the chicken thighs, ensuring good coverage on all sides.

7.After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven and carefully push the potatoes to one side.

8.Place the seasoned chicken thighs skin-side up on the empty side of the baking sheet. Scatter the drained canned corn around the potatoes and chicken, drizzling a little olive oil over the corn and seasoning lightly with salt and pepper.

9.Return the baking sheet to the oven and roast everything together for an additional 30-35 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the skin is crispy and golden brown, and the potatoes are tender and browned.

10.Remove from the oven and let the chicken rest for 5 minutes before serving.

11.Garnish the chicken and potatoes with freshly chopped parsley for a fresh finish.

12.Serve hot, enjoying the spicy crispy chicken thighs alongside the roasted potatoes and sweet corn.