Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 medium carrots, sliced into 1 inch chunks
  • 1 medium yellow onion, cut into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 head garlic, cloves smashed but left in skins
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, leaves stripped
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the halved potatoes, carrots, and onion wedges with 1.5 tbsp of olive oil and half of the seasoning blend (paprika, salt, pepper, and cayenne).
  3. Spread the vegetables in a single layer across the baking sheet, leaving space for the chicken thighs.
  4. Pat the chicken thighs completely dry with paper towels to ensure a crisp skin.
  5. In the same mixing bowl, combine the remaining olive oil and seasoning blend; rub the mixture thoroughly under and over the skin of the chicken thighs.
  6. Scatter the smashed garlic cloves and fresh rosemary and thyme across the prepared vegetables.
  7. Nestle the chicken thighs skin-side up among the vegetables.
  8. Roast in the oven for 30–35 minutes until the chicken skin is crisp and internal temperature reaches 165°F.