Spanish Chicken thighs With Chorizo and Potatoes

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 pound baby potatoes, halved
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• Salt and black pepper to taste
• Freshly chopped parsley

Optional additions:

• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/4 cup chopped rosemary

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Prepare chicken and potatoes: Dry chicken thighs and potatoes with paper towels. Cut potatoes into same-sized pieces.
3. Make marinade: In a small bowl, combine olive oil, balsamic vinegar, garlic, paprika, onion powder, cumin, coriander, salt, and pepper.
4. Marinate chicken and potatoes: Place chicken and potatoes in a 9x13 inch oven-safe casserole dish. Drizzle with marinade and toss to coat. Arrange potatoes around or between chicken.
5. Bake: Bake uncovered for 50-60 minutes, or until potatoes are fork tender and chicken is cooked through.
6. Broil: Broil for 3-5 minutes for crispier skin.
7. Rest and serve: Let chicken rest for 5 minutes before serving. Garnish with fresh parsley.

Optional additions:

• For extra flavor: Add honey, Dijon mustard, or chopped rosemary to the marinade.
• For a sweeter taste: Increase the amount of honey or balsamic vinegar.
• For a tangier taste: Add a tablespoon of lemon juice or orange zest to the marinade.
• For a spicier kick: Add a pinch of cayenne pepper or red pepper flakes to the marinade.

Enjoy your delicious Baked Chicken Thighs with Potatoes!