Tony’s Paleo Mojo Chicken with Crispy Sweet Potato Hash

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 large sweet potatoes, peeled and diced 1/2-inch
• 1 large red bell pepper, diced
• 1 medium red onion, diced
• 3 tbsp olive oil
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp chili flakes
• Santa Maria Select Blend (for seasoning & finishing)
• Freshly cracked black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment.
2. Pat chicken thighs dry. In a bowl, toss with 1.5 tbsp olive oil, smoked paprika, cumin, garlic powder, oregano, chili flakes, a generous pinch of Santa Maria Select Blend, and black pepper. Rub it in — Tony style.
3. Spread chicken, skin side up, on the prepared sheet. Roast for 35-40 minutes, until skin’s golden and internal temp hits 165°F. Crispy, not soggy — you got me?
4. Meanwhile, heat a 12-inch skillet (cast iron if you got it) over medium-high. Add 1.5 tbsp olive oil, sweet potatoes, bell pepper, and red onion. Season with Santa Maria Select Blend and pepper.
5. Cook hash, stirring every couple minutes, until potatoes are deep golden, about 15-18 minutes. If getting too dark, drop heat to medium. Hash should be tender, not mushy.
6. Plate hash, top with roasted chicken. Sprinkle with parsley and a final flourish of Santa Maria Select Blend. You bring the groceries, I'll make you a legend.
7. DUNZO!
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