Prepare the jalapeño-lime mixture for the chicken. (I hate chopping jalapeños, don’t you? So I just cut mine into large chunks, then used my favorite mini food chopper to make chopping the peppers a breeze!) Add jalapeños, olive oil, Kosher salt, garlic, and lime juice to a little food chopper, then just pulse everything together.
Roughly chop the potatoes and place them on a rimmed baking sheet. Toss the potatoes with olive oil, garlic, chili powder, smoked paprika, Kosher salt, and lime juice, then spread them out evenly across the baking sheet.
Place a baking rack on top of the baking sheet with the potatoes, nestling it in and pushing potatoes aside to make room. Arrange the chicken thighs skin-side up on top of the baking rack.
Tuck some of the jalapeno-lime mixture under the skin of each chicken thigh, then spread the rest across the top of the chicken.
Roast chicken and potatoes at 400 degrees for 50-55 minutes, or until chicken is cooked through to temperature, stirring potatoes halfway through. (Just remove the baking rack temporarily to do so.)
When done, be sure to stir the potatoes well before serving them along with the roasted chile-lime chicken.
If you don't have a food chopper, simply chop the jalapeños by hand, then mix those together with the other jalapeño-lime ingredients before adding to the chicken.
Roasted Chile-Lime Chicken and Potatoes from Mashup Mom: https://www.mashupmom.com/roasted-chile-lime-chicken-and-potatoes/