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1.5 lbs chicken thighs bone in

1 lb small red or gold potatoes, halved or quartered

2-4 ears of corn, husked and cut into half or thirds

2-3 tbsp Olive Oil

3-6 tbsp White Wine

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1 tsp Italian seasoning

Salt and black pepper to taste

Optional: Fresh chives or parsley for garnish

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1. Preheat the oven to 425°F and line a baking sheet with parchment paper for easy cleanup.

2. Season the chicken and potatoes: In a large bowl, toss the chicken pieces and chopped potatoes with olive oil and all the seasonings until everything is well coated.

3. Arrange the ingredients: Spread the chicken and potatoes in a single layer on the prepared baking sheet. Ensure there is enough space for even cooking.

4. Roast for 25-30 minutes, or until the chicken is nearly cooked and the potatoes are starting to become tender.

5. Add cob corn: Remove the pan from the oven and add the corn pieces to the pan, tossing them lightly with the pan juices.

6. Spray lightly the chicken skins with EVOO.

7. Continue baking for another 15-30 minutes, until the corn is tender and the chicken and potatoes are fully cooked and golden brown. Chicken is done when its internal temperature reaches 165°F.

8. Garnish and serve: Remove from the oven, garnish with fresh herbs like chopped chives or parsley, and serve immediately.

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