Prepare the seasoning by combining the paprika, rosemary, garlic powder, onion granules, thyme, black pepper, and salt. Set aside.

Peel the potatoes using a potato peeler and slice them into bite-sized pieces. Tip: If you prefer to leave the skin on, rinse the potatoes thoroughly to remove any dirt before cutting them.

Rinse the potatoes and drain them. Add half of the seasoning, salt, and half of the olive oil to the potatoes and mix until well blended.

Dry the chicken thighs with paper towels. Brush the remaining olive oil over the chicken and sprinkle the rest of the seasoning on the thighs, pressing it in to coat all sides.

Place the seasoned chicken thighs in a baking tray and distribute the seasoned potatoes around and between the chicken. Tip: Avoid overcrowding the tray; leave some space between the chicken and the potatoes.

Transfer the tray to the oven and bake the chicken and potatoes for 40-45 minutes at 200C/400F until the internal temperature of the thighs reaches 165F.

Remove the tray from the oven and let the chicken and potatoes rest for 5 minutes before serving. Enjoy.