Crispy, juicy chicken thighs meet caramelized roast veggies in this one pan wonder that proves gourmet flavor doesn’t need a gourmet price tag.

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

4 bone-in, skin-on chicken thighs (about 2 lbs total)
1.5 lbs potatoes (russet or yellow)
3 large carrots
1 large onion
3 tbsp olive oil, divided
1 tsp paprika
1 tsp garlic powder
1 tsp dried thyme
1 tsp sea salt, divided
½ tsp black pepper, divided
Fresh parsley, chopped (optional garnish)

Instructions

1. Prep:
   • Preheat oven to 425°F (220°C).
   • Pat chicken thighs dry with paper towels.
   • Chop potatoes and carrots into 1-inch chunks. Slice onion into wedges.
2. Season Chicken:
   • In a bowl, mix 1 tbsp olive oil, paprika, garlic powder, thyme, ½ tsp salt, and ¼ tsp black pepper.
   • Rub mixture over chicken thighs (including under skin).
3. Prepare Vegetables:
   • On a large sheet pan, toss potatoes, carrots, and onions with remaining 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread evenly.
4. Roast:
   • Arrange chicken thighs skin-side up on top of vegetables.
   • Roast 40-45 minutes until chicken reaches 165°F (74°C) and skin is crispy. Veggies should be fork-tender.
5. Optional Crisp Boost:
   • For extra-crispy skin, broil 2-3 minutes (watch closely).
6. Serve:
   • Rest chicken 5 minutes. Garnish with parsley. Serve with roasted vegetables.