Ingredients:

  • 2.5 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
  • 3 large carrots, peeled and cut into 1-inch batons
  • 1 large red onion, cut into thick wedges
  • 1 head of garlic, cloves separated and peeled
  • 1 lemon, halved
  • 2 tbsp extra virgin olive oil
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme

Instructions:

  1. Preheat your oven to 425°F (220°C). Place an empty 13x18 inch rimmed baking sheet inside the oven while it preheats to ensure a high-heat sear upon contact.
  2. Pat the chicken thighs bone-dry with paper towels to ensure maximum skin crispness. Rub the chicken thoroughly with 1 tbsp olive oil, salt, pepper, and smoked paprika.
  3. In a large mixing bowl, toss the potato chunks, carrot batons, onion wedges, and garlic cloves with 2 tbsp olive oil and the fresh herb sprigs until well-coated.
  4. Carefully remove the preheated baking sheet from the oven. Spread the vegetable medley in a single layer.
  5. Place the chicken thighs skin-side up directly on top of the vegetables and nestle the lemon halves between the pieces.
  6. Roast for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reaches 165°F and the vegetables are deeply caramelized.