Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 lb baby potatoes, halved
  • 2 cups carrots, sliced into 1-inch rounds
  • 1 cup red onion, cut into thick wedges
  • 1 tbsp olive oil
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the chicken thighs, potatoes, carrots, and onions.
  3. Whisk together the seasoning blend (extra virgin olive oil, garlic powder, smoked paprika, kosher salt, black pepper, and dried oregano), pour over the chicken and vegetables, and toss thoroughly to coat.
  4. Lightly grease a rimmed baking sheet with 1 tablespoon of olive oil. Spread the mixture onto the sheet, placing chicken thighs spaced evenly apart and arranging vegetables in the gaps to avoid overcrowding.
  5. Roast in the center rack for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and potatoes have golden-brown edges.
  6. Allow the meat to rest on the pan for 5 minutes before serving to lock in the juices.