Juicy chicken with herbs, carrots, and golden potatoes roasted together for rich, comforting flavors.
# Components:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.5 lbs)
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 12 oz carrots, peeled and cut into 1.5 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 4 garlic cloves, smashed
→ Herbs and Seasoning
06 - 3 tablespoons olive oil
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon smoked paprika
13 - Zest of 1 lemon
14 - 2 tablespoons fresh parsley, chopped for garnish
# Directions:
01 - Preheat oven to 425°F. Line a large baking tray with parchment paper or lightly grease with oil.
02 - In a large bowl, combine potatoes, carrots, onion, and garlic with half the olive oil, half the salt and pepper, and half the dried herbs. Spread vegetables evenly on the prepared tray.
03 - Pat chicken thighs dry with paper towels. Rub with remaining olive oil, salt, pepper, dried herbs, smoked paprika, and lemon zest until fully coated.
04 - Position chicken thighs skin-side up among the vegetables on the tray.
05 - Roast for 40 to 45 minutes until chicken skin is golden and crisp with an internal temperature of 165°F. Stir vegetables halfway through for even browning.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley before serving.
