Use absolutely fresh paprika here; it should be bright red with a rich aroma.
- 6 bone-in, skin-on chicken thighs, about 2 ¼ pounds total
- 5 to 6 medium-size yellow roasting potatoes, about 1 ¼ pounds total, scrubbed
- 1 medium-large (8 ounces) sweet onion, halved, thickly sliced in wedges
- 1/4 Cup Hungarian sweet paprika
- 1 1/2 Teaspoon salt
- 1 Teaspoon dried oregano
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon hot paprika or ¼ teaspoon cayenne
- 3 Tablespoons olive oil
- 1/4 Cup water
- 2 to 3 Tablespoons sour cream or creme fraiche
- Flat-leaf parsley
Heat oven to 400 degrees on convection setting or 425 degrees on conventional.
Pat chicken dry and place on 16-by-12-inch (or larger) rimmed baking sheet.
Cut potatoes lengthwise into quarters.
Arrange potatoes and onion slices around the chicken.
Mix sweet paprika, salt, oregano, garlic powder and hot paprika in small bowl.
Sprinkle chicken, potatoes and onion on all sides with the paprika mixture.
Drizzle everything with olive oil.
Roast for 20 minutes.
Stir vegetables well.
Continue roasting until chicken juices run clear and potatoes are fork-tender, 20 minutes more.
Transfer chicken and vegetables to serving platter.
Set baking sheet over a burner and turn heat to medium.
Stir ¼ cup water into the pan.
Heat to a boil and scrape up all the browned bits from the bottom of the pan.
Remove pan from heat.
Stir in sour cream and season with salt.
Drizzle pan sauce over the chicken and vegetables.
Garnish with parsley and serve.