Spicy Baked Chicken Thighs and Ranch Potatoes

About This Recipe

Juicy, tender chicken thighs baked with crispy ranch potato wedges.

Ingredients

• 1 1/2 lb 675g Baby Gold Potatoes, cut into wedges
• 1 Tbsp 16g Olive Oil
• 1 1/2 Tbsp Ranch Seasoning
• 5 Boneless Skinless Chicken Thighs (24 oz total)
• 1 Tbsp 16g Olive Oil
• 1 Tbsp 12g Swerve Brown
• 2 tsp Cayenne Pepper
• 2 tsp Smoked Paprika
• 1 tsp Chili Powder
• 1 tsp Kosher Salt
• 1 tsp Red Pepper Flakes
• 1/2 tsp Garlic Powder

Instructions

1. Preheat an oven to 400ºF while you cut the potatoes and toss them in the olive oil and ranch seasoning. Transfer to a baking sheet and pop them in the oven on the center rack while you prep the chicken.
2. Pat the chicken thighs dry with a paper towel and place in a large bowl. Coat with a tablespoon of olive oil before adding the remaining spices. Use a rubber spatula to evenly coat the chicken in the spice blend.
3. Place the chicken thighs directly on a separate rimmed baking sheet* and bake on the bottom rack of your oven for 18-20 minutes or until 165ºF. Remove the chicken from the oven. Set aside.
4. Use your oven's broil function for 5-10 minutes if you want extra crispy potatoes. You can also stir the potatoes in the baking sheet for evenly crisp potatoes.