Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil (divided)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme (or rosemary)
- 2 large carrots, cut into thick sticks
- 2 medium potatoes, diced into bite-sized cubes
- 1 red bell pepper, chopped
- 1 small red onion, cut into wedges
- 3–4 garlic cloves, smashed
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet or roasting pan with parchment paper for easy cleanup.
- Season the chicken: In a large bowl, rub the chicken thighs with 2 tbsp olive oil, salt, pepper, paprika, garlic powder, and thyme until evenly coated.
- Prepare the veggies: In another bowl, toss carrots, potatoes, bell pepper, onion, and garlic with 1 tbsp olive oil, salt, and pepper.
- Assemble the pan: Spread the veggies evenly on the prepared baking sheet. Place the seasoned chicken thighs on top of the veggies, skin side up.
- Bake: Roast in the preheated oven for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. Stir the veggies halfway through cooking for even roasting.
- Serve: Garnish with fresh parsley if desired. Serve hot straight from the pan for a hearty, one-dish meal.
Tip: For extra golden skin, broil the chicken for the last 2–3 minutes, keeping a close eye to avoid burning.
If you like, I can also give you a zesty lemon-herb variation for this recipe to make it even more flavorful.