Giuseppina'S Wings And Red Smashed Potatoes

1. 1

   Place the chix on a rimmed, non-stick cookie sheet. Coat with the EVOO, salt and pepper. Place in the oven for about 40-50 mins, turning until browned.

2. 2

   Boil the taters til a fork goes in and tender. Transfer to a baking dish, that is coated well with EVOO. Smash GENTLY with a large fork or potato masher if you have one. Drizzle more EVOO atop the potatoes, and sprinkle with salt & pepper. Strip the thyme leaves from the stems and sprinkle those too.

3. 3

   Place in oven at 425 (just as the chicken is finishing!). Bake til skins are crispy, about 20 mins.

* Per serving · 4 servings · Values may vary.

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