Ingredients:

  • 1.5 lb bone-in skin-on chicken thighs
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 large carrots, cut into 1-inch chunks
  • 1 large red onion, cut into 1/2-inch wedges
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken thighs bone-dry with paper towels to ensure the skin becomes crispy.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, smoked paprika, dried oregano, salt, and pepper. Toss the potatoes, carrots, and onions in the mixture until well coated.
  3. Place the seasoned vegetables onto a large rimmed sheet pan. Toss the chicken thighs in the remaining oil mixture and place them skin-side up amongst the vegetables, ensuring no ingredients overlap.
  4. Scatter the smashed garlic and rosemary sprigs over the pan. Roast for 40 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.