Spicy Baked Chicken Thighs with Roasted Potatoes and Corn

1.Preheat the oven to 425°F (220°C).

2.In a large bowl, combine the olive oil, smoked paprika, garlic powder, cayenne pepper, dried thyme, salt, and black pepper to create the spice mixture.

3.Add the frozen chicken thighs to the bowl and toss thoroughly to coat each piece evenly with the spice mixture.

4.In a separate bowl, toss the cubed potatoes with a pinch of salt, pepper, and 1 tablespoon of olive oil until well coated.

5.Arrange the seasoned potatoes in a single layer on a large baking sheet or roasting pan.

6.Place the spiced chicken thighs on the baking sheet alongside the potatoes, skin side up, ensuring they are not crowded.

7.Roast in the preheated oven for 25 minutes.

8.Remove the baking sheet from the oven and brush the chicken thighs generously with BBQ sauce.

9.Add the drained canned corn to the baking sheet, distributing it evenly around the chicken and potatoes.

10.Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the chicken skin is crispy, the internal temperature reaches 165°F (74°C), and the potatoes are golden and tender.

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

12.Garnish with freshly chopped parsley and serve hot.