Juicy Chicken Thigh Roulade with Potatoes

Lay the bacon strips overlapping on a sheet of parchment paper, place the chicken thighs on top, and season with salt, pepper, and paprika.

Spread the sour cream and garlic mixture over the chicken, add the spinach, roasted pepper strips, and cheese slices, then roll it up tightly into a roulade.

Boil the potatoes in salted water over high heat for 3 minutes, drain the water, add salt and spices, drizzle with olive oil, and toss to coat.

Transfer the potatoes and the roulade to a baking dish, cover with wet parchment paper, and bake in a preheated oven at 200°C (400°F) for 45–50 minutes.