Spanish Chicken

 First the spice blend:

• 2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp pepper
• 3/4 tsp garlic powder
• 1/2 tsp each: onion and cumin powder
• 1/4 tsp oregano

The chicken: 6 thighs with the skin and bone in

• 1 lb baby yukon potatoes
• 1 lb Kelbasi cut into 1/2" slices (you could use pepperoni if you want more spice)
• 2 red bell peppers cut into 2" strips
• 2 tbsp fresh flat-leaf parsley

1. Preheat oven to 400 degrees and line a sheet pan with foil and spray 
2. Combine  everything but the bell peppers together and toss to coat
3. Spread over the sheet pan and bake for 25 minutes, then add the bell pepper and bake another 10 minutes until the chicken registers 165 degrees
4. Remove and divide between 6 people.