SHEET PAN CRISPY PAPRIKA CHICKEN AND POTATOES

8 Ingredients or less|Chicken|Ciao Bella

Ingredients

3 ½ – 4 pounds chicken parts (I like thighs or leg/thigh combo, but breasts would work too!)

3 teaspoons salt, divided

3 teaspoons black pepper, divided

2 ½ teaspoons Dish off the Block Ciao Bella Italian Spice, divided

3 ½ teaspoons paprika, divided

¼ – ½ cup mayonnaise

½ cup panko breadcrumbs

2 ½ pounds medium size Yukon gold potatoes, cut in half (or larger potatoes cut into quarters)

½ – ¾ cup olive oil

2 tablespoons parsley, chopped

Instructions

Preheat oven to 400 degrees.

Liberally season the chicken on both sides with about 2 teaspoons each of the salt, black pepper, Italian seasoning, and paprika. Rub the seasons into the meat and under the skin with your fingers.

Brush the chicken liberally all over with the mayonnaise to coat and place the pieces on a large rimmed baking sheet. Press the panko breadcrumbs onto the tops of the chicken parts (the mayo will act like glue so the crumbs adhere). Sprinkle the remaining ½ teaspoon of the Italian seasoning over the tops.

Place the potatoes, cut-side-down, in and around the chicken all over the sheet. Drizzle the olive oil all over the tops of the chicken and potatoes. Season the tops of the potatoes with the remaining salt and pepper. Sprinkle the remaining 1 ½ teaspoons of the paprika all over the top of the chicken and potatoes.

Place the pan in the oven and back for 20 minutes. Using a fork, slightly shift all of the potatoes on the baking sheet to make sure they are not sticking. Place the pan back in the oven and cook for another 20-25 minutes until the chicken is browned and crispy and the internal temperature measures 160-165 degrees. Note – cooking time may vary if you are using different cuts of chicken, so begin checking the temperature of the meat at about 30 minutes to make sure you do not overcook.

Garnish with parsley and DEVOUR!!