Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 large carrots, sliced into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs completely dry with paper towels to ensure a crispy skin.
  3. In a large bowl, toss the halved potatoes, carrots, and onion wedges with half of the herb-garlic rub (olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika) until evenly coated.
  4. Rub the remaining herb-garlic mixture directly onto the chicken thighs, ensuring the oil and spices get underneath the skin.
  5. Spread the vegetables in a single layer on a large rimmed baking sheet, leaving space for the chicken.
  6. Nestle the chicken thighs skin-side up among the vegetables.
  7. Roast for 35–45 minutes until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) and the skin is mahogany-colored.
  8. Finish with a squeeze of fresh lemon wedges and a sprinkle of chopped parsley.