Chicken and potato bake

Ingredients:

For the chicken:

• 2 pounds chicken thighs
• 1/2 teaspoon ginger powder
• 1 teaspoon thyme
• 1/2 teaspoon chili pepper flakes (optional)
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons olive oil

For the vegetables:

• 2.5 pounds baby potatoes
• 3 large carrots, cut into 1-inch thickness
• 12 ounces cherry tomatoes
• 1 onion, cut into 4 quarters
• 3 green onions, diced
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cilantro for garnish

Instructions:

1. Prepare chicken: Clean and pat dry chicken thighs. Add ginger powder, thyme, chili flakes, garlic powder, paprika, salt, and pepper. Massage thoroughly and set aside.
2. Prepare vegetables: Wash and dry potatoes. Cut potatoes, carrots, onions, and green onions.
3. Season vegetables: Place potatoes, carrots, onions, green onions, paprika, olive oil, salt, and pepper in a baking pan. Mix well.
4. Assemble dish: Place chicken over seasoned vegetables.
5. Bake: Bake at 425°F (220°C) for 45-50 minutes, or until chicken and potatoes are cooked through. Use an instant-read thermometer to ensure chicken reaches 165°F (74°C).
6. Serve: Garnish with cilantro.

Optional additions:

• For extra flavor: Add a pinch of cayenne pepper or red pepper flakes to the chicken seasoning.
• For a sweeter taste: Drizzle the chicken and vegetables with a bit of honey or maple syrup before baking.
• For a tangier taste: Add a tablespoon of lemon juice or lime juice to the marinade.
• For additional vegetables: Add mushrooms, bell peppers, or asparagus to the baking pan.

Enjoy your delicious Baked Chicken with Potatoes!