Smoked Paprika Chicken with Roasted Jalapeno Sauce

Chicken:

1/4 cup smoked paprika

2 tablespoons garlic powder

1/4 cup olive oil

6 chicken thighs

Salt and pepper

Sauce:

2 jalapenos, stemmed and cut in half lengthwise

1 white onion, peeled and cut into 8 wedges

4 garlic cloves, peeled

Juice of 2 limes

1/2 bunch cilantro

1/4 cup olive oil

Salt and pepper

In a large bowl, whisk together paprika, garlic powder and oil. Season with salt and pepper. Add chicken and toss to coat. Refrigerate for 1 hour.

Heat oven to 400F. Line a baking sheet with parchment. Place chicken on prepared baking sheet and scatter jalapeno halves, onion wedges and garlic cloves around.

Bake until a thermometer inserted in the thickest part of the thigh reads 165F, about 35 minutes. Let rest while making sauce.

In a blender, combine roasted vegetables with lime juice, cilantro and oil. Process until smooth, then season with salt and pepper. Transfer chicken to a serving platter. Drizzle sauce over chicken and serve with additional sauce on the side.